In a bowl, whisk together ½ cup of olive oil, ¼ cup of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey. Add 2 tablespoons of chopped fresh basil, along with salt and pepper to taste. Whisk until well combined and emulsified, then set aside.

In a skillet over medium heat, cook 4 slices of bacon until crispy, about 6–8 minutes. Remove bacon, crumble it, and place on paper towel. Cook 2 eggs in boiling water for 9–10 minutes, then cool, peel, and chop.

In a large bowl, combine 2 cups of chopped iceberg lettuce, 2 cups of baby spinach, and 1 cup of chopped radicchio. Add ½ cup each of diced red onions, chopped celery, sliced green olives, chopped mushrooms, and halved cherry tomatoes. Toss gently to combine.

Fold in the crumbled blue cheese, crispy bacon, and chopped hard-boiled eggs into the salad. Drizzle half the prepared dressing over and toss gently until coated.

Cover and refrigerate for about 10 minutes before serving. Garnish with extra fresh basil and crumbled blue cheese.