For the mustard vinaigrette, add all vinaigrette ingredients to a small jar with a tight fitting lid. Secure lid and shake vigorously until emulsified. Season with salt and pepper to taste; set aside.
In a large serving bowl, toss iceberg, spring greens, parsley and basil together. Add tomatoes, cucumber, cranberries and half of the Parmesan. Drizzle with half of the vinaigrette and toss gently to combine.
Taste and adjust vinaigrette, salt and pepper to taste.
Sprinkle remaining Parmesan over top and serve immediately.