In a small saucepan, simmer wine over medium-high heat for 2 to 3 minutes, or until reduced to 1/4 cup; cool. In a small bowl, whisk together mayonnaise, cheese, wine reduction, honey, muster, and pepper until smooth. Cover and chill. Store in airtight container for up to 1 week.
In a small bow, combine arugula, mushrooms, tomatoes, bell pepper, and cucumber. Divide evenly between two salad plates. Drizzle with dressing just before serving. Garnish with toasted pine nuts, if desired.