In a medium bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and black pepper to taste. Whisk until well combined.

In a large skillet over medium heat, cook 4 strips of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess grease.

Place 2 eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then simmer for 9-10 minutes. Transfer to an ice bath, then peel and chop.

In a large mixing bowl, combine 2 cups of chopped iceberg lettuce, 1 cup of baby spinach, 1 cup of chopped radicchio, 1/4 cup of thinly sliced red onions, 1/2 cup of diced celery, 1/2 cup of sliced mushrooms, and 1 cup of halved cherry tomatoes. Toss to combine.

Add the crumbled bacon, chopped hard-boiled eggs, and 1/2 cup of crumbled blue cheese to the salad. Drizzle the dressing over the top and gently toss to coat.

Cover the salad with plastic wrap and refrigerate for about 10 minutes. Serve garnished with additional blue cheese and fresh basil leaves.