Rinse baby spinach and mixed lettuces in cold water. Spin or pat dry thoroughly with paper towels or a clean kitchen towel so the greens aren't waterlogged.

Halve the cherry tomatoes and place them in a bowl. Thinly slice the English cucumber and add to the bowl with the tomatoes.

Make the Herb Vinaigrette

Combine aromatics

In a small bowl or jar, add the finely minced shallot, Dijon mustard, honey, lemon zest, lemon juice, and champagne vinegar. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil in a steady stream (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Stir in the chopped parsley, snipped chives, and chopped tarragon. Season the vinaigrette with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning (add more lemon, salt, or honey to balance acidity if needed).

Assemble Salad

In a large salad bowl, combine the dried baby spinach and mixed lettuces with the halved cherry tomatoes and sliced cucumber.

Pour about two-thirds of the vinaigrette over the greens (reserve the rest for passing at the table). Using salad tongs, toss gently but thoroughly so the leaves are evenly coated. Toss lightly to avoid bruising the greens.

Scatter the crumbled goat cheese over the dressed salad. If using, sprinkle the toasted nuts for crunch.

Finish with a light grind of black pepper and a few pinches of sea salt flakes to taste. If the salad seems dry, add more of the reserved vinaigrette a tablespoon at a time.

Serve

Transfer the dressed salad to individual plates or serve family-style. Offer remaining vinaigrette on the side. Best served immediately for the freshest texture.