Preheat Wolf oven on CONVECTION at 325°F. Place pine nuts on baking sheet and bake 9 to 10 minutes or until lightly toasted. Set aside. Toss herbs and salad greens in a large bowl.
To Make Dressing:
Combine mustard, shallot, salt, pepper and vinegar in a small bowl. Very slowly whisk in oil.
Gently toss greens with half of the dressing. Divide greens in the center of 4 salad plates. Arrange tomato quarters on and around the greens. Sprinkle toasted pine nuts over all. Drizzle remaining dressing around plate. Serve with warm goat cheese soufflé, if desired.
*2 tablespoons dried herbs can be substituted for each 1/2 cup fresh herbs.