In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper and whisk to combine. Allow to sit for 5 minutes. Combine the 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 fresh herbs.

Place the lettuces in a large salad bowl and add the olives. Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine. Divide among salad plates and top with the Parmigiano-Reggiano for garnish. Drizzle with more vinaigrette, if desired, and serve with the toasted French bread.