Rinse mixed greens thoroughly under cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dried greens in a large salad bowl.

Prep cheeses and vegetables

If not pre-shredded, shred the jack and cheddar cheeses and measure 1/2 cup each. Peel and shred or julienne the carrots to make 1/2 cup. Dice the tomatoes into roughly 1/2-inch pieces until you have 1 cup. If using, thinly slice 1/4 cup red onion and slice 1/2 cup cucumber. Add the cheeses, carrots, tomatoes and optional vegetables to the bowl with the greens.

Toss salad

Lightly toss the salad ingredients to combine and distribute cheeses and vegetables evenly. Hold off on final dressing until dressing is emulsified and tasted (see Dressing section).

Garnish with chopped parsley or chives just before serving.

Dressing

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or close the jar and shake until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning: add a pinch more salt or a splash more vinegar if you prefer a tangier dressing.

Dress the salad

Just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the salad (start with 2 tablespoons) and toss gently to coat. Add more dressing to taste, tossing after each addition so you don't overdress the greens. Reserve any leftover dressing in the refrigerator for up to 5 days.