Begin by thoroughly washing and drying your mixed salad greens, using a salad spinner to remove excess moisture for maximum crunch.

Next, rinse the fresh blueberries under cool water, gently removing stems, and pat them dry with a clean kitchen towel.

Crumble the feta cheese into small, bite-sized bits, and thinly slice the red onion for a mild sharpness.

In a small bowl, whisk together the extra virgin olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Sprinkle the chopped pistachios, crumbled feta, and sliced red onion over the prepared salad greens, and pour the dressing over the salad.

Serve immediately for the freshest taste, or chill briefly in the refrigerator if preferred.