Wash and dry the mixed greens thoroughly using a salad spinner or paper towels. Trim and thinly slice the cucumber; if using English cucumber, cut into half-moons about 1/8–1/4 inch thick.

Toast almonds

Heat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until they are fragrant and just beginning to brown, about 3–4 minutes. Remove from heat and let cool.

In a large salad bowl combine the dried, spun-dry mixed greens, sliced cucumber, and dried cranberries. Crumble the goat cheese over the top and add the toasted almonds (reserve a couple tablespoons of almonds for garnish if desired).

Red Wine Vinaigrette

In a small bowl or a jar with a lid, combine the red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, salt, and black pepper.

Whisk while slowly streaming in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning—add a little more honey for sweetness, more vinegar for acidity, or another pinch of salt if needed.

Assembly & Serve

Just before serving, drizzle about half of the vinaigrette over the salad (approximately 3–4 tablespoons for this quantity), and gently toss using salad tongs until ingredients are evenly coated. Add more dressing to taste; you may not need the entire amount.

Plate the salad on individual plates or serve family-style. Scatter remaining crumbled goat cheese and reserved almonds on top. If using, grate a little lemon zest over each portion for brightness.

Serve immediately so greens remain crisp.