Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Thinly slice the seasonal fruit, cucumber, and radishes. Dice or slice the avocado and place it in a small bowl with a squeeze of lemon to slow browning if not using immediately.

Toast nuts

In a small dry skillet over medium heat, add the nuts and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.

In a large salad bowl, combine the dried greens, sliced fruit, cucumber, radishes, and cooled toasted nuts. Gently fold in the avocado just before dressing to avoid mushiness. Reserve the crumbled cheese for topping.

For the lemon-honey vinaigrette

In a small bowl or jar, combine the lemon juice, honey, Dijon mustard, white wine vinegar (if using), minced garlic, salt, and pepper. Whisk briefly to blend.

Slowly stream in the olive oil while whisking constantly (or put lid on jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30–60 seconds. Taste and adjust seasoning with extra salt, pepper, or honey as needed.

If the dressing is too tart, add a little more honey (1 tsp at a time). If too thick, thin with 1–2 teaspoons of water.

To assemble and finish

Drizzle about half of the vinaigrette over the salad and gently toss to coat. Add more dressing gradually to taste — the goal is a light, even coating so the salad remains bright and not soggy.

Transfer the dressed salad to serving plates or a large platter. Sprinkle crumbled cheese and the reserved toasted nuts over the top. Scatter microgreens or fresh herbs, lemon zest, and a pinch of flaky sea salt for contrast.

Serve immediately alongside extra dressing on the side. Leftover dressing keeps refrigerated in a sealed container for up to 5 days; toss salad just before serving.