In a medium bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and honey. Add freshly chopped basil, and season with salt and black pepper to taste. Allow the dressing to sit for about 10 minutes.

In a skillet over medium heat, fry the bacon until crispy, about 6 to 8 minutes. Drain on paper towels and crumble into small pieces. Meanwhile, boil water in a saucepan, gently adding eggs and cooking for 9-10 minutes. Once cooked, cool under cold water, peel, and chop the hard-boiled eggs into bite-sized pieces.

Combine chopped iceberg lettuce, baby spinach, chopped radicchio, diced red onions, chopped celery, sliced mushrooms, sliced green olives, and halved cherry tomatoes in a large mixing bowl. Toss gently to mix.

Fold in crumbled blue cheese, chopped hard-boiled eggs, and crispy bacon. Drizzle the prepared dressing evenly over the salad and toss everything together using tongs.

Cover the salad and refrigerate for about 10 minutes. Serve in individual bowls and garnish with fresh basil leaves and extra crumbled blue cheese if desired.