Rinse the mixed baby greens in cold water to remove grit. Use a salad spinner to remove excess water, or gently pat dry with clean kitchen towels. Dry leaves thoroughly so dressing clings and salad doesn't become soggy.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and radishes, and thinly slice the scallion greens. Place prepared vegetables in a bowl or on a cutting board until assembling.

Toast nuts (if using)

In a small dry skillet over medium heat, add the sliced almonds or chopped walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.

Make the dressing

In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey (or maple), minced garlic, and minced shallot. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness: add more lemon for brightness or a pinch more honey for balance.

Assemble salad

Place the dried baby greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, radishes, and scallions.

Pour about half the dressing over the salad and gently toss with salad tongs or clean hands to coat leaves evenly. Add more dressing a tablespoon at a time if needed — you want a light, even coating, not a drenched salad.

Sprinkle the crumbled feta or goat cheese and toasted nuts over the top, if using. Give a final gentle toss just to distribute toppings.

Taste and adjust seasoning with a small pinch of salt or additional black pepper if desired. Serve immediately so greens remain crisp.