Wash all greens and vegetables thoroughly. Spin or pat dry the mixed salad greens and romaine so they are mostly dry (excess water dilutes the dressing).

Chop the romaine into bite-size pieces. Halve the cherry tomatoes, thinly slice the cucumber and radishes, very thinly slice the red onion, and julienne or shred the carrot.

Combine the mixed greens, chopped romaine and prepared vegetables in a large salad bowl and toss gently to distribute.

Make vinaigrette

Whisk vinaigrette

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey (or agave), minced garlic and lemon juice. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly.

Season the vinaigrette with salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity (add another 1/2 teaspoon honey for sweetness or 1/2 teaspoon vinegar for more tang).

Assemble & finish

Just before serving, drizzle about two-thirds of the vinaigrette over the salad bowl (reserve some for guests who want extra). Toss gently but thoroughly to coat the greens and vegetables evenly—use salad tongs or clean hands.

Sprinkle the crumbled feta evenly over the tossed salad (if using). Scatter the toasted seeds and croutons on top.

Finish with a light grind of black pepper and an optional pinch of flaky sea salt. Serve immediately with remaining dressing on the side.