Wash mixed salad greens thoroughly in cold water, then spin or pat dry until almost completely dry. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prepare cucumber and pepper

Peel the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons. Core the green bell pepper, remove seeds and ribs, and cut into thin strips or small dice. Add cucumber and pepper to the bowl with the greens.

Prepare scallions and herbs

Trim the root ends of the green onions and slice thin on the bias. Finely chop the fresh herbs and add both to the salad bowl.

Secret Dressing

Mince shallot and capers

Finely mince the shallot (use the flat of a knife to press and thin-slice before mincing) and chop the capers small. Adding salt to the shallot while mincing can help break it down and mellow the flavor.

Combine dressing ingredients

In a small bowl or jar, add the minced shallot, chopped capers, dijon mustard, honey, white wine vinegar, and lemon juice. Whisk briefly to dissolve the mustard and honey.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake). Continue until the dressing is emulsified and slightly thickened. Taste and season with salt and freshly ground black pepper, adjusting acidity or sweetness with more vinegar or honey if desired.

Assemble & Finish

Dress the salad: Pour about half of the dressing over the salad and gently toss with salad tongs or clean hands until all ingredients are evenly coated. Add more dressing a little at a time if needed — you want a light, even coating, not a puddle in the bowl.

Add finishing touches: Sprinkle the toasted pine nuts or chopped walnuts over the dressed salad, and add the grated parmesan or crumbled feta if using. Give one gentle final toss to distribute toppings.

Serve immediately: Transfer to individual plates or serve family-style. Leftover dressing can be stored refrigerated for up to 5 days; bring to room temperature and shake before using.