Rinse all salad greens, herbs, and vegetables under cold water. Use a salad spinner or pat dry with clean kitchen towels until mostly dry. Dry greens help the vinaigrette adhere.

Trim and prepare vegetables: destem and roughly chop baby kale; thinly slice radicchio and radishes; halve cherry tomatoes; peel or shave carrot into ribbons; slice cucumber thinly. Place all prepared vegetables into a large mixing bowl.

Make Vinaigrette

Combine ingredients

In a small bowl or jar, add lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, chopped thyme, salt, and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a pinch more salt or a little more honey if too tart.

Toast Nuts & Seeds

Place a small dry skillet over medium heat. Add sunflower seeds and sliced almonds. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Transfer to a small bowl to cool so they keep their crunch.

Assemble Salad

Add the torn basil, sliced mint, chives, and microgreens (if using) to the bowl with prepared greens and vegetables.

Pour about two-thirds of the vinaigrette over the salad (reserve the rest to allow guests to add more). Gently toss using salad tongs or clean hands until vegetables are evenly coated. Taste and add more dressing if needed — you want a light, even coating, not a pool of dressing.

Scatter the toasted sunflower seeds and almonds over the tossed salad, then gently crumble the chèvre or feta on top.

Finish & Serve

Transfer the tossed salad to a serving bowl or divide among 4 plates. Zest half a lemon over the top for bright aroma, and garnish with small basil leaves and chive tips.

Serve immediately with the remaining vinaigrette on the side. If not serving right away, keep the dressing separate and combine no more than 15 minutes before serving to prevent sogginess.