Wash romaine and baby greens thoroughly in cold water. Spin or pat dry until mostly moisture-free. Chop romaine into bite-sized pieces and combine with baby greens in a large salad bowl.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot, and sliced radishes to the bowl. Toss gently to combine so ingredients are evenly distributed.

House Vinaigrette

Make Vinaigrette

In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, and minced shallot. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper. Taste and adjust sweetness, acidity, or seasoning to preference.

If making ahead, store vinaigrette in a sealed jar in the refrigerator for up to 5 days. Shake well before using.

Assemble & Serve

Just before serving, drizzle approximately half of the vinaigrette (about 1 to 2 tablespoons per serving) over the salad base. Toss gently to coat all ingredients evenly. Add more dressing to taste, being careful not to overdress.

Scatter croutons over the tossed salad, sprinkle the grated Parmesan and toasted sunflower seeds (or walnuts) on top.

Serve immediately in individual bowls or on a large platter. Pass extra dressing at the table.