In a medium bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and honey until emulsified and smooth. Add finely chopped fresh basil, and season with salt and pepper to taste. Set aside.

In a skillet over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer bacon to a paper towel to drain and crumble once cooled. In a small pot, boil water, gently place eggs in the water, boil for 9-10 minutes, then cool in an ice bath.

In a large salad bowl, combine chopped iceberg lettuce, baby spinach, and chopped radicchio. Add diced red onions, chopped celery, sliced mushrooms, and halved cherry tomatoes. Toss gently to mix.

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

Cover the bowl with plastic wrap and refrigerate for about 10 minutes. Just before serving, garnish with fresh basil leaves and extra cheese.