In a medium bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, and a pinch of salt and black pepper until thoroughly emulsified. Fold in chopped fresh basil.

In a skillet over medium heat, cook bacon until golden and crispy. Transfer to a paper towel-lined plate. In a pot, boil water and gently add eggs; boil for 9-10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.

Finely chop iceberg lettuce, baby spinach, and radicchio, placing them in a large salad bowl. Add chopped celery, sliced red onions, and sliced mushrooms. Mix well.

Sprinkle chopped hard-boiled eggs and crumbled bacon over the salad. Add crumbled blue cheese and toss everything gently.

Cover salad with plastic wrap and refrigerate for at least 10 minutes before serving. Garnish with extra crumbled blue cheese and chopped basil.