To make the dressing, pour the lemon juice, olive oil, mustard, maple syrup, garlic, shallots, apple cider vinegar, salt, and pepper into your blender and blast on high for 20 to 30 seconds until the ingredients are pulverized and the mixture is emulsified. Add the mint leaves, and process on a medium speed for 10 to 20 seconds until the mint is almost pulverized, but the mint is still loose and speckled. 

In a large salad bowl, lay the arugula, and top with the cilantro leaves, onion, avocado, and pine nuts. Pour the dressing over the salad, and gently toss just a few times so that the salad is evenly coated but not wilted. Serve immediately. (If making the salad to serve later, store the salad and the dressing separately, and add the avocado right before serving.)