Dressing
1 large shallot, finely chopped
1 small garlic clove, finely grated
½ cup (or more) red wine vinegar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
2 Tbsp. Dijon mustard
2 tsp. (or more) honey
¼ tsp. freshly ground black pepper, plus more
½ cup extra-virgin olive oil
Salad and assembly
¾ cup raw walnuts (optional)
1 head of butter lettuce (such as Boston or Bibb), 1 head of green leaf lettuce, or 2 heads of Little Gem lettuce, leaves separated, torn if large
1 romaine heart, leaves separated, torn in half; 2 heads of Little Gem lettuce, leaves separated; or 1 small head of radicchio, quartered lengthwise, leaves separated
2 oz. Parmesan, shaved (optional)
Freshly ground black pepper
