In a small bowl or jar, combine the white wine vinegar, honey, Dijon mustard, lemon juice, and orange juice (if using). Whisk together until honey is dissolved and mixture is smooth.

Add the minced shallot and minced garlic to the acid mixture and let sit 2–3 minutes to mellow.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. If using a jar, add oil, seal, and shake vigorously for 20–30 seconds.

Stir in smoked paprika, salt, and black pepper. Taste and adjust: add a pinch more salt or a little more honey if you want sweeter, or 1/2 tsp more lemon juice for brightness.

Set the vinaigrette aside at room temperature while you assemble the salad (or refrigerate for up to 3 days). Shake or whisk again before using.

Salad

Prepare vegetables & herbs

Wash and thoroughly dry the mixed sweet greens and garden herbs (use a salad spinner or pat dry). Roughly chop the herbs if whole. Place greens and herbs in a large bowl.

Trim the cucumber ends, halve lengthwise, and thinly slice on the bias. Add to the bowl with greens.

Trim radish ends and slice thinly; add to the bowl.

Halve the grape tomatoes and add to the bowl.

Core, seed and thinly slice the bell pepper; add to the bowl.

Toss the salad ingredients gently to distribute herbs and vegetables evenly.

Dress and finish

Drizzle about 3–4 tablespoons of the Sun Goddess Vinaigrette over the salad (about 1–1.5 tablespoons per serving), then gently toss to coat. Taste and season with 1/2 tsp salt and freshly ground pepper to taste. If you prefer more dressing, add in 1 tablespoon increments until coated to your liking.

Sprinkle the toasted seeds or nuts over the top for crunch. Serve immediately.