In a medium bowl or a jar with a tight lid, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to combine.

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, secure the jar lid and shake vigorously for 30–45 seconds. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar or honey if desired.

Salad

Prepare vegetables

Wash and thoroughly dry all salad greens and vegetables. Spin the greens in a salad spinner or blot with clean towels to remove excess moisture so dressing will cling.

Place the mixed salad greens into a very large bowl (or divide among two bowls if preferred). Add halved cherry tomatoes, sliced cucumber, red bell pepper, thinly sliced red onion, shredded carrot, and diced avocado. If using avocado keep the pieces slightly larger to avoid over-mushing.

Sprinkle the crumbled feta or goat cheese and toasted nuts over the top. Toss gently to combine: spoon the dressing over the salad in two or three additions (about 3/4 cup total, adjust to taste) and use salad tongs or clean hands to toss until everything is evenly coated. Be gentle with the avocado.

If making ahead: hold back the avocado, cheese, and nuts and add them just before serving to keep textures fresh. Dress the greens no more than 10–15 minutes before serving to prevent wilting.

Garnish & Serve

Taste and adjust: if the salad needs brightness, squeeze a lemon wedge over the top and toss lightly.

Sprinkle the chopped fresh parsley or basil over the salad, give a final very gentle toss, and transfer to a serving platter or individual plates. Serve immediately with extra dressing and lemon wedges on the side.