1 head arugula
1 head Boston lettuce
1 avocado, chopped
1 box sliced mushrooms
½ cup sliced hearts of palm
½ cup sliced cherry tomatoes
2 scallions, chopped
¼ cup toasted pine nuts

Dressing:
2 tablespoons Dijon mustard
4 tablespoons lemon juice
6 tablespoons soy sauce
¼ teaspoon minced fresh ginger
½ cup olive oil

Combine all dressing ingredients and shake well. Toss salad with dressing and serve.