Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown.

In a mason jar, combine olive oil, balsamic vinegar, crushed garlic, maple syrup, thyme, salt, and pepper. Shake vigorously until emulsified.

In a serving bowl, create a bed of lettuce. Layer with blueberries, quartered strawberries, and mozzarella.

Top with toasted pine nuts and fresh basil. Drizzle with dressing just before serving or serve on the side.