Wash and spin the mixed salad greens thoroughly; dry leaves so dressing won't be diluted. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrot. Place all prepared vegetables in a large salad bowl. Add the chopped fresh herbs.

Add toppings

If using, sprinkle the crumbled cheese and toasted nuts or seeds over the vegetables. Keep them separate until right before serving if you prefer to maintain crunch and texture.

Dressing

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey or maple syrup (if using), minced garlic or shallot, salt, and pepper. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or acid as needed.

Just before serving, pour dressing over the salad — start with about half and toss gently with salad tongs to coat the leaves evenly. Add more dressing a tablespoon at a time until desired coating is reached. Serve immediately to keep greens crisp.