Halve the cherry tomatoes and add to a small bowl. Thinly slice the English cucumber, red onion, radishes and shred the carrots; add each to the large bowl with the greens or keep separate for plating control.

If using, crumble the feta or goat cheese and set aside. Toast the sunflower seeds or sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly browned; let cool.

Make the vinaigrette

Whisk dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), lemon juice, minced garlic, salt, and pepper. Whisk while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add a little more salt, pepper or honey if desired).

Assemble salad

Just before serving, drizzle about two-thirds of the vinaigrette over the greens and vegetables (reserve some in case diners want more). Toss gently but thoroughly so the leaves are evenly coated without bruising.

Transfer the tossed salad to individual plates or leave in the serving bowl. Scatter the halved cherry tomatoes, radish slices, shredded carrots, and cucumber slices evenly on top if not already mixed in.

Sprinkle the toasted seeds or nuts and crumbled cheese over the salad. Grind a little extra black pepper over the top and serve immediately with remaining vinaigrette on the side.