In a medium bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and honey until well-blended. Season with salt and black pepper to taste.

Set the dressing aside to let the flavors meld.

In a skillet over medium heat, fry the bacon until crispy and golden brown, about 5-7 minutes. Transfer to paper towels to drain and crumble once cooled.

Place the eggs in boiling water and cook for 9-10 minutes; cool under cold running water, peel, and chop.

In a large mixing bowl, combine chopped iceberg lettuce, baby spinach, and radicchio. Add sliced red onions, diced celery, sliced mushrooms, and halved cherry tomatoes. Toss together until well mixed.

Incorporate crumbled blue cheese, chopped hard-boiled eggs, and crispy bacon. Drizzle half of the dressing over the salad and toss gently.

Refrigerate the salad for about 10 minutes to enhance the flavors.

Garnish with extra fresh basil and a sprinkle of blue cheese before serving.