Wash all greens and vegetables thoroughly. Spin or pat the Arcadian lettuce dry and tear into bite-size pieces. Halve the red grapes. Slice the cucumber into thin rounds or half-moons. Peel and julienne the carrots (or shred with a grater). Quarter or wedge the heirloom tomatoes into bite-size pieces. Thinly slice the red onion if using. Toss torn basil leaves with the prepared vegetables.

Toast nuts (optional)

If using walnuts or sliced almonds, heat a small dry skillet over medium heat. Add the nuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool.

Place the prepared lettuce in a large shallow salad bowl or on a serving platter. Arrange the tomatoes, grapes, cucumber, carrots, red onion, and basil over the greens. Season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; the dressing will add more seasoning.

Banyuls Vinaigrette

Mince and emulsify

In a small bowl or jar, combine the finely minced shallot, Banyuls vinegar, Dijon mustard, honey, and lemon juice. Whisk to combine until smooth.

Add oil and season

While whisking continuously, slowly stream in the extra-virgin olive oil to form a glossy emulsion. Alternatively, close the jar and shake vigorously for 30 seconds. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting honey or vinegar to balance sweetness and acidity.

Rest (optional)

Let the vinaigrette rest for 5–10 minutes at room temperature so the shallot mellows and flavors meld. Shake or whisk again just before using.

Assemble and serve

Right before serving, drizzle about 3 tablespoons of the Banyuls vinaigrette over the salad (reserve extra to allow guests to add more). Toss gently but thoroughly to coat all ingredients without bruising the lettuce. Taste and adjust with more salt, pepper or vinaigrette as needed.

Scatter the toasted nuts over the top if using. Serve immediately on individual plates or pass the bowl family-style with remaining vinaigrette on the side.