Trim any casing if desired and slice the summer sausage into 1/4-inch thick rounds. If sausage is large, halve the rounds. Place in a bowl and set aside.

Rinse and spin or pat dry the salad greens. Tear any large leaves into bite-sized pieces and place in a large serving bowl or platter.

Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and chop the pickles. Add tomatoes, cucumber, red onion and pickles to the bowl with the greens.

Grate or cube the sharp cheddar into roughly 1/2-inch pieces and add to the salad bowl. If using hard-boiled eggs, quarter and add now. Sprinkle chopped parsley over the salad if using.

Make Dressing

In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, whole-grain mustard, honey and minced garlic. Whisk or shake to combine.

Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity by adding a little more honey or vinegar if needed.

Assemble Salad

Add the sliced summer sausage and cheddar to the salad bowl if not already added. Pour the dressing over the salad (start with half the dressing and add more to taste) and gently toss everything until evenly coated.

Taste and adjust seasoning with a pinch more salt or pepper if necessary. Sprinkle toasted sunflower seeds or chopped walnuts on top for crunch if using.

Serve immediately at room temperature or chill for 10–15 minutes before serving. Leftovers keep covered in the refrigerator for up to 2 days (dress just before serving to avoid soggy greens).