Rinse mixed greens under cold water and spin or pat dry very well. Trim and peel the carrot if necessary, then julienne or shred to yield about 1 cup. Peel and slice the red onion very thin; place slices in a small bowl of cold water for 5 minutes if you want to mellow the bite, then drain and pat dry. Rinse cherry tomatoes and cut in half.

Place the dried mixed greens in a large salad bowl. Add the julienned/shredded carrots, drained red onion slices, and halved cherry tomatoes. If using, sprinkle chopped fresh herbs over the salad and toss gently to combine.

House Vinaigrette

Emulsify dressing

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, black pepper, and optional lemon juice. Whisk briefly to combine. While whisking constantly, slowly drizzle in the extra-virgin olive oil until the mixture emulsifies into a smooth vinaigrette. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously until emulsified.

Taste the vinaigrette and adjust seasoning: add more salt for brightness, a touch more honey for sweetness, or an extra teaspoon of vinegar/lemon for acidity. The finished amount should lightly dress about 6 cups of greens.

Dress the salad

Right before serving, drizzle about 2 to 3 tablespoons of the house vinaigrette over the salad (reserve extra dressing to serve on the side). Gently toss the salad with tongs until the leaves and vegetables are lightly coated. Serve immediately so greens remain crisp.