Start with the dressing, the longer it marinates the better the flavor. In a jar or small bowl combine the lemon juice and zest, smash the garlic clove with a knife or fork (you want it intact but slightly crushed) and add to the lemon juice. Top with mustard, vinegar and olive oil. Add the top to the jar and shake well, if using a bowl, whisk together and cover with plastic wrap. Place in the fridge for one hour to overnight until you're ready to serve.
Chop each ingredient and add to your largest bowl, just start with the romaine and work your way through the entire list. If you try to place it all on a cutting board and chop together it will make a huge mess. Add all the ingredients to the large bowl except the feta cheese. Give it a light toss, then it's time for the dressing.
Take the dressing out of the refrigerator and taste it, if it needs salt or pepper add it in 1/8 teaspoon at a time until it pleases your taste buds. Remove and discard the garlic clove. Pour the dressing over the salad and toss lightly, add in the feta cheese and toss all the ingredients well until every bite is coated with dressing and all the chopped ingredients are evenly distributed.