Rinse the mixed salad greens thoroughly under cold water. Dry using a salad spinner or gently pat with clean kitchen towels until mostly free of moisture. Place in a large mixing bowl.

Halve the cherry tomatoes and add to the bowl. Peel (if desired) and slice the cucumber into 1/4-inch rounds and add. Thinly slice the red onion and add. Julienne or shred the carrot and slice the radishes; add both to the bowl. If using avocado, dice it and set aside to add at the end to avoid browning.

Make dressing

Whisk vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk briefly to combine. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if desired.

If using a jar, secure lid and shake vigorously for 10–15 seconds to emulsify.

Assemble salad

Add the crumbled cheese and toasted seeds or nuts to the bowl with the greens and vegetables.

Pour about half of the vinaigrette over the salad (about 1.5 tbsp) and gently toss with salad tongs or clean hands until the greens are evenly coated. Taste and add more dressing if needed, tossing again. Be careful not to overdress — you can always serve extra dressing on the side.

If using protein toppings (bacon or chickpeas), sprinkle them on top. Add the diced avocado just before serving and give a very gentle toss, or arrange on top for presentation.

Divide the salad among plates or serve family-style in the large bowl. Finish with a final pinch of salt and freshly ground black pepper, and an extra drizzle of olive oil or vinegar if desired.