Rinse diced shallot in a fine-mesh sieve under cold water and drain
Combine shallot with vinegar and warm water in a bowl and let sit 2 minutes
Whisk in olive oil, honey, both mustards, thyme, garlic, salt, and pepper
Adjust vinegar and seasoning to taste
Toss lettuce, fennel, dill, cilantro, parsley, and chives with dressing
Season lightly with salt and pepper
Mound onto a platter and serve immediately
Refrigerate extra dressing up to 1 week
