This salad packs lots of crunch. Good things from the garden are tossed with crisp heirloom lettuce leaves, then dressed with a delicious honey-mustard vinaigrette. Tailor the salad to include your favorite veggies, as well as what's fresh and in season.
To make the dressing, place the honey, mustard, oil, vinegar, and lemon juice in a small glass jar and seal tightly. Shake vigorously to combine. Let the dressing sit at room temperature until the honey dissolves. Season to taste with salt and pepper. Leftover dressing can be refrigerated for up to 1 week. Return the dressing to room temperature and shake the jar vigorously before using.
Place the lettuce in a large salad bowl and toss with 1/3 cup of the dressing, adding more as needed to coat the leaves. Add the cucumber, peppers, onion, radishes, tomatoes, and carrots, and toss again. Add a bit more vinaigrette if desired. Sprinkle the salad with the almonds and serve immediately.