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Grate the garlic into a bowl using a microplane.
Add a small amount of tarragon and Dijon mustard to the bowl.
Zest Meyer lemons into the bowl using a microplane.
Pour in the lemon juice, or substitute with vinegar if preferred.
Season with a pinch of salt and pepper.
Gradually whisk in the oil, adding it slowly.
If desired, mix in a bit of honey for sweetness.
At the bottom of the salad bowl, place the heartier vegetables that won't become soggy.
Add cucumber pieces to keep them crisp and away from the dressing.
Layer the romaine lettuce on top of the vegetables.
Crumble Greek feta cheese over the lettuce.
Sprinkle dill on top of the salad.
Cover the bowl with a tea towel and chill in the refrigerator until ready to serve.
Before serving, toss the salad with a bit of salt and black pepper using salad tongs.