In a medium bowl, combine olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, chopped fresh basil, and a pinch of salt and black pepper. Whisk until smooth and emulsified. Set aside.

In a large skillet over medium heat, cook crispy bacon until browned and crunchy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble. Meanwhile, hard-boil eggs for 9-10 minutes, cool under cold water, peel, and chop.

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

Add crumbled blue cheese, crispy bacon, and chopped hard-boiled eggs to the salad. Drizzle with dressing, toss gently to combine.

Cover the salad and refrigerate for about 10 minutes. Garnish with fresh basil leaves and additional crumbled blue cheese before serving.