How to Make It
In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.
In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.