In a small bowl or jar, add 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and the minced garlic clove. Whisk together until combined.

Slowly stream in 3 tablespoons extra-virgin olive oil while whisking constantly (or add oil to jar, close and shake vigorously) until the dressing emulsifies and thickens slightly.

If the dressing is too thick or sharp, stir in up to 1 teaspoon water to loosen and adjust texture. Taste and season with salt and freshly ground black pepper to taste.

Set the vinaigrette aside at room temperature while you assemble the salad. Dressing can be made up to 24 hours ahead and refrigerated; bring to room temperature and whisk or shake before using.

Salad Assembly

Rinse and thoroughly dry 6 cups mixed salad greens using a salad spinner or clean kitchen towel. Excess moisture will make the dressing slide off.

Place the dried greens into a large salad bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber (if using), and 1/4 cup very thinly sliced red onion (if using). Add torn basil leaves if desired.

Toss the salad gently to combine the vegetables and distribute ingredients evenly.

Just before serving, drizzle about 2 to 3 tablespoons of the balsamic vinaigrette over the salad (start with less; you can add more to taste). Toss gently and taste. Add additional dressing if desired.

Season the dressed salad with salt and freshly cracked black pepper to taste. Serve immediately.

Leftover dressing: store any unused vinaigrette in an airtight container in the refrigerator for up to 5 days. Shake well before each use.