Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and radishes (if using), very thinly slice the red onion, and shred the carrots if not pre-shredded. Place all prepared vegetables into a large mixing bowl.

Toss gently to combine so the ingredients are evenly distributed. Keep the bowl chilled or set aside while you make the vinaigrette.

Toppings

If using sunflower seeds or walnuts, toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant and lightly browned. Let cool. Crumble the cheese if not pre-crumbled. Chop the fresh herbs.

Simple Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), salt and pepper. Whisk or shake vigorously to emulsify.

Slowly add the olive oil in a steady stream while whisking, or add all oil to the jar and shake until combined. Taste and adjust seasoning. If the dressing is too sharp, add the teaspoon of water to thin slightly and mellow the flavor.

Assembly

Just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad bowl (reserve extra for guests to add more). Using salad tongs, gently toss until the leaves are evenly coated.

Scatter the toasted seeds or nuts, crumbled cheese, and chopped herbs over the tossed salad. Season with an extra pinch of salt and freshly ground black pepper if desired.

Serve immediately as a side salad alongside main dishes.