Rinse the mixed baby lettuce and arugula under cold water, then spin dry in a salad spinner or pat dry with paper towels. Transfer to a large salad bowl. Trim and halve the cherry tomatoes, thinly slice the cucumber, red onion, and radishes; add them to the bowl.

Add cheese and nuts

Crumble the feta or goat cheese over the salad and sprinkle the toasted pine nuts (or chopped walnuts). Toss gently to combine, keeping the leaves intact and not bruising them.

Dressing (lemon-olive oil vinaigrette)

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk briefly while slowly pouring in the olive oil to emulsify, or close the jar and shake vigorously for 20–30 seconds until the dressing is slightly thickened and well combined. Taste and adjust seasoning (add more salt, pepper, or lemon juice as needed).

Assembly & Serving

Right before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra dressing to pass at the table). Gently toss the salad with two large salad spoons or tongs until evenly coated. Add additional dressing only if needed to avoid overdressing the greens.

If using optional protein, arrange sliced grilled chicken (or shrimp/tofu) on top of the dressed salad. Sprinkle croutons and chopped fresh herbs over the top for texture and brightness.

Serve immediately as a side salad alongside main dishes. Leftover dressing can be stored refrigerated in a sealed container for up to 5 days; toss the salad fresh when ready to serve again.