1. Begin by thoroughly washing all the salad greens to remove dirt and grit. Place them in a large bowl of cold water along with a tray of ice. Let them soak for 30 minutes to revive the leaves and make them perky and crisp.

Meanwhile, prepare the dressing.

1. Dice the shallot finely and combine it with apple cider vinegar and honey in a bowl. Add salt, pepper, and grated garlic. Let it sit for 2-3 minutes to mellow the alliums’ flavours.
2. Whisk in the Dijon mustard gradually, then slowly whisk in neutral oil until emulsified. Add fresh chopped herbs and water/citrus juice/chicken jus. Set aside.

After 30 minutes, drain and spin dry the lettuce.

Start plating up the salad.

1. Begin with larger leaves at the bottom of the serving dish, such as gem lettuce.
2. Layer other lettuce varieties around it.
3. With each layer, drizzle some dressing and add a handful of grated Parmesan or crumbled cheese.
4. Sprinkle with seasoned toasted breadcrumbs or other crunch elements.
5. Continue layering the salad with leaves, dressing, cheese, and crunch elements until you have a nice high pile of salad.
6. Finish with more dressing, plenty of Parmesan, and a final sprinkle of crunch elements.
7. Serve immediately to enjoy the crispness and freshness of the salad.