Heat a small dry skillet over medium heat. Add walnuts and toast, stirring or shaking pan, until fragrant and lightly browned, 3–5 minutes. Remove to a plate to cool, then roughly chop.

Prepare vegetables and tomatoes

Drain sun-dried tomatoes if oil-packed and pat dry; chop into bite-sized pieces. Thinly slice cucumber and red onion. If using fresh herbs, chop finely.

Assemble greens

In a large salad bowl, combine mixed baby greens, cucumber, red onion, sun-dried tomatoes, and chopped herbs. Toss gently to distribute ingredients.

Portion goat cheese

Crumble or slice the goat cheese into 6 even spoonfuls or rounds. Scatter or place goat cheese on top of the dressed greens just before serving.

Add walnuts

Sprinkle the toasted chopped walnuts evenly over the salad.

Honey-Mustard Vinaigrette

In a small bowl or jar, combine white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper. Whisk together until smooth.

Slowly stream in the olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more honey for sweetness, more mustard for tang, or a pinch more salt if needed.

Just before serving, drizzle 3–4 tablespoons of vinaigrette over the salad and toss gently to coat. Reserve extra vinaigrette to pass at the table (about 2–3 tbsp).