In a medium bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, and chopped fresh basil. Season with salt and black pepper.

In a skillet over medium heat, cook bacon until crispy. Remove and crumble. Cook hard-boiled eggs in boiling water for 9-10 minutes, then cool in ice water.

In a large mixing bowl, combine chopped iceberg lettuce, baby spinach, sliced radicchio, red onions, diced celery, and sliced mushrooms. Toss gently.

Add crumbled bacon, blue cheese, and chopped hard-boiled eggs to the salad. Drizzle with the prepared dressing and toss lightly.

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