In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake until combined.

Slowly drizzle in the olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt or a splash more vinegar or honey to balance acidity and sweetness. Set aside for at least 5 minutes to let flavors meld.

Salad

Prep vegetables and cheese

Rinse and dry the mixed greens thoroughly in a salad spinner. Halve or quarter the tomatoes depending on size (or dice if preferred). Peel (if desired) and slice the cucumber into 1/4-inch rounds or half-moons. If using large mozzarella, tear into bite-sized pieces; if using bocconcini, drain and pat dry.

Assemble

Place the dried mixed greens in a large bowl. Scatter the tomatoes, cucumber slices, and fresh mozzarella evenly over the greens. Add the house-made croutons on top.

Dress and toss

Just before serving, drizzle about 3 to 4 tablespoons of the white wine vinaigrette over the salad (reserve extra dressing for anyone who wants more). Gently toss the salad with salad tongs until everything is evenly coated. Taste and season with the remaining 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper as needed.

Divide the salad onto plates or serve family-style in a large bowl. Serve immediately so the croutons remain crisp.