Rinse the mixed baby greens and any additional frisée or radicchio in cold water. Spin or pat dry thoroughly—excess water will dilute the dressing and make the salad soggy.

Trim and thinly slice the cucumber. Halve the cherry tomatoes. Thinly slice the red onion and place in a small bowl of cold water for 5 minutes if you want milder onion flavor, then drain and pat dry.

If using avocado, dice it and toss gently with a teaspoon of lemon juice to slow browning. Roughly chop the toasted nuts and crumble the cheese if using.

Make the Dressing

Emulsify dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), vinegar, grated garlic, salt and pepper. Whisk or shake briefly to combine. Slowly drizzle in the olive oil while whisking (or secure lid and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more lemon for brightness, salt to bring out flavors, or a touch more honey if too tart.

Assemble Salad

Place the dried mixed greens and frisée/radicchio in a large mixing bowl. Add the cucumber, cherry tomatoes, red onion (drained), chopped herbs, and toasted nuts.

Pour about two-thirds of the dressing over the salad (you can serve remaining dressing on the side). Using salad tongs or clean hands, toss gently but thoroughly to coat all leaves. Add the diced avocado and crumbled cheese on top and give one gentle toss to distribute without mashing the avocado.

Taste and add additional dressing, salt, or pepper as needed. Transfer to a serving bowl or individual plates and garnish with a few whole toasted nuts and an extra herb sprinkle.