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Ingredients
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Salad
Dressing
Method
Salad
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or ribbon the carrot. Place all prepared vegetables in a large bowl.
Add herbs and crunchy element
Chop the fresh herbs and sprinkle them over the vegetables. If using croutons or toasted nuts, add them now and toss gently to combine the ingredients evenly.
Dressing
Make the vinaigrette
In a small bowl or jar, combine the lemon juice or vinegar, Dijon mustard, honey (or maple), salt, and pepper. Whisk briefly to blend, then slowly stream in the olive oil while whisking (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, acid, or sweetness as desired.
Dress the salad
Just before serving, pour about half to three-quarters of the dressing over the salad (start with less to avoid overdressing). Gently toss the salad with tongs until the leaves are evenly coated. Add more dressing if needed, tossing again briefly.
Serve
Divide the dressed salad among side plates or bowls. Finish with an extra grind of black pepper and a light sprinkle of herbs if desired. Serve immediately so the greens remain crisp.