In a mixing bowl, combine red wine vinegar, minced shallot, Dijon mustard, salt, and pepper.

Whisk to combine.

Let the mixture sit for 5 minutes.

Combine vegetable oil and olive oil in a pourable measuring cup.

While continuously whisking the vinegar mixture, add the oil in a slow, steady stream until completely emulsified.

Whisk in the chopped fresh herbs.

Place the baby lettuces in a large salad bowl and add the coarsely chopped pitted black olives.

Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine.

Divide the salad among individual plates.

Top each serving with thinly shaved Parmigiano-Reggiano for garnish.

Drizzle with more vinaigrette, if desired.