In a small bowl or jar combine the vinegar (choose red wine, apple cider, or champagne), Dijon mustard, honey (or maple syrup), minced shallot, lemon juice, grated garlic, chopped fresh herbs, salt and pepper, and the optional seasonal flavoring (grated apple, berry purée, or roasted red pepper purée).

Whisk while slowly drizzling in the extra-virgin olive oil until emulsified. If using a jar, add the oil, secure lid, and shake vigorously until combined. Taste and adjust: add up to 1 teaspoon more honey for sweetness, more lemon for brightness, or a pinch more salt. The vinaigrette should be balanced between acid and oil (about a 3:1 oil-to-acid ratio here).

Let the vinaigrette rest at room temperature for 10 minutes to allow flavors to marry. If preparing ahead, refrigerate up to 3 days; bring to room temperature and whisk or shake again before using.

Salad

Prepare vegetables

Wash and thoroughly dry the mixed salad greens and herbs using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber, radishes and red onion, and julienne or shred the carrot. Place all prepared vegetables in a large mixing bowl.

Season and toss

Lightly season the greens and vegetables with the kosher salt (approximately 1/2 tsp) and freshly ground black pepper. Sprinkle the chopped fresh herbs over the salad. Add crumbled goat cheese or feta and toasted seeds or nuts if using.

Drizzle 3 to 4 tablespoons of the prepared seasonal vinaigrette over the salad (start with less; you can always add more). Using clean hands or salad tongs, gently hand-toss the salad until the greens are evenly coated with dressing and ingredients are well distributed. Taste and add more vinaigrette, salt or pepper as needed.

Transfer the tossed salad to a serving bowl or divide among 4 appetizer plates. Garnish with a final sprinkle of herbs, a few extra toasted seeds, and a light crack of black pepper. Serve immediately.