Place the baby greens blend in a large salad bowl. Add the pine nuts and feta to the bowl and toss to combine.

In a small bowl, whisk together the champagne vinegar, dijon mustard, garlic, salt, pepper, and basil oil. Pour the dressing over the baby greens and toss until evenly coated.

Take one piece of salami, place a pinch of the salad in the center (making sure to grab some feta and pine nuts along with it), and fold the salami closed around it. You want enough of the greens to fill the salami, but not so much that you cannot overlap the edges of the salami when they wrap around. Use a toothpick to secure the edges and place the appetizer on a platter.

Repeat with all of the salami and sopressa. You may have to adjust the amount of greens per slice depending on the size of your salami slices. Enjoy!