Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Rinse the grape tomatoes and slice each in half. Peel the carrot and either julienne it into matchsticks or grate it on the large side of a box grater. Thinly slice the radishes (use a mandoline or a sharp knife) and slice the cucumber into thin rounds or half-moons. Place all prepared vegetables into a large salad bowl.

Season greens

Toss the mixed greens gently with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper to lightly season the base of the salad and help the flavors marry.

If using fresh herbs, chop them finely and sprinkle over the salad ingredients, then gently toss to distribute evenly. Keep the salad bowl aside while you make the dressing.

House Dressing

Combine dressing ingredients

In a small bowl or jar, add 3 teaspoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon minced garlic, 1 tablespoon very finely minced shallot (if using), and 1 teaspoon fresh lemon juice. Add 1/4 cup extra-virgin olive oil in a steady stream while whisking (or add to the jar and shake vigorously) to emulsify the dressing.

Season dressing

Taste the dressing and season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Adjust acidity or sweetness as needed — add a scant 1/2 teaspoon more honey for sweetness or 1/2 teaspoon more vinegar for brightness. Let the dressing sit for 5 minutes so flavors meld.

Dress the salad

Just before serving, drizzle about half to three-quarters of the dressing over the salad (start with 2 tablespoons and add more to taste) and toss gently to coat all ingredients. Serve any extra dressing on the side. Taste and adjust salt and pepper if needed.