Antipasto Salad with Prosciutto Wrapped Breadsticks

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8 ounces spinach

4 ounces arugula 

1/2 cup Kalamata olives, halved, brine reserved 

1 teaspoon Dijon mustard 

1/2 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

8 ounces marinated mozzarella, torn 

4 ounces Parmesan, crumbled 

One 7-ounce jar marinated artichokes, quartered 

1/2 cup sliced roasted red peppers 

1/2 cup pickled sweet peppers, stemmed and halved 

8 ounces tomatoes, sliced 

1 pear, thinly sliced 

4 ounces salami, cubed or sliced 

4 ounces sliced prosciutto 

6 grissini breadsticks 

Balsamic glaze, for drizzling 

Handful fresh basil, thinly sliced