How to Make It
Pour vinegar into a large wooden bowl; add shallot. Squeeze juice from lemon into bowl, catching seeds; rub bowl with outside of lemon rind. Discard lemon rind and seeds.
Add salt, and whisk until dissolved. Add mustard; honey, if using; and black pepper. Whisk until fully incorporated.
Combine oils in a spouted measuring cup; add oils to dressing in bowl in a slow, thin stream, whisking constantly and vigorously until oils are incorporated and dressing looks creamy.
Place salad servers or tongs in bowl over dressed vegetables. Place greens and herbs over tongs, so they are suspended above the vegetables.
Just before serving, sprinkle greens with a pinch of salt; remove servers from bowl, allowing greens and herbs to fall into dressed vegetables. Toss gently to thoroughly coat the greens with dressing without bruising or wilting. Serve immediately.