In a medium bowl, combine olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, and chopped fresh basil. Whisk vigorously for about 1-2 minutes until well blended. Season with salt and black pepper to taste. Set aside to infuse flavors.

Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove, drain fat, and crumble. In a small pot, boil water and add eggs; cook for 9-10 minutes. Cool, peel, chop, and set aside.

In a large salad bowl, combine chopped iceberg lettuce, baby spinach, sliced radicchio, diced red onions, chopped celery, sliced mushrooms, and halved cherry tomatoes. Toss ingredients well.

Add crumbled blue cheese, chopped hard-boiled eggs, and crispy bacon. Drizzle prepared dressing over top and gently toss.

Mold salad into a shape on a serving platter, refrigerate for about 10 minutes. Garnish with basil leaves and crumbled blue cheese before serving.