In a medium bowl or a jar with a lid, combine 4 tablespoons of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Finely dice half a shallot and add it along with 2 cloves of grated garlic. Season with kosher salt and ground black pepper, then whisk or shake vigorously for about 30 seconds until the dressing is fully emulsified and smooth.

Taste and adjust the seasoning as needed.

Rinse and dry 5 ounces of mixed greens using a salad spinner or gently patting them with clean kitchen towels. In a large salad bowl, create a foundation with the fresh greens.

If using any optional add-ins like sliced cucumber or grated carrot, prepare those now.

Add prepped mixed greens to the large bowl, then sprinkle with a pinch of kosher salt and ground black pepper.

Toss in any desired optional add-ins such as diced tomatoes or toasted nuts.

Drizzle the freshly made zesty red wine vinaigrette over the top of the mixed greens. Gently toss the ingredients together using salad tongs for about 30 seconds.

Serve the fresh mixed greens side salad immediately in individual bowls or on a serving platter.