Prepare the dressing by adding shallots, vinegar, honey, salt, black pepper and olive oil to a glass jar with tight fitting lid and shake vigorously. Store in fridge until needed. Remove from fridge 10-15 minutes before using. Shake well and drain off shallots.
In a large salad bowl tear romaine lettuce into bite size pieces. Add the Mesclun mix, pepper, onion, and cucumber. Toss gently.
Lightly add dressing as needed, toss gently and serve immediately.