In a small bowl or jar, combine the orange juice, lemon juice, apple cider vinegar, Dijon mustard, and honey. Add the minced shallot and garlic. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to create an emulsion. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper; adjust to taste. If the dressing is too sharp, add an additional 1/2 teaspoon honey.

Salad

Prepare vegetables

Rinse and spin-dry the mixed field greens in a salad spinner; remove any tough stems or bruised leaves. Rinse grape tomatoes and dry, then halve them. Wash the cucumber, peel if desired, and thinly slice or half-moon slice to yield about 1/2 cup.

Assemble salad

Place the 6 cups of well-dried mixed greens into a large salad bowl. Scatter the halved grape tomatoes and sliced cucumber over the greens. Add the croutons and chopped parsley (if using).

Dress and toss

Drizzle about 2 to 3 tablespoons of the citrus vinaigrette over the salad (start with 2 tablespoons). Gently toss using salad tongs or two large spoons until the greens are lightly coated. Taste and add more dressing if desired, up to the remaining amount. Season with salt and freshly ground black pepper to taste.

Serve

Transfer to individual plates or serve family-style. Offer additional dressing and croutons at the table.