Pat chosen protein dry and season lightly with 0.25 tsp salt and a pinch of black pepper. For steak: heat a skillet or grill over medium-high heat, cook 3–4 minutes per side for medium-rare (adjust to thickness), then rest 5 minutes and slice thinly against the grain. For chicken: cook over medium heat 5–6 minutes per side until internal temp reaches 165°F (74°C), rest 3–4 minutes and slice. For salmon: sear skin-side down 4–5 minutes then flip and cook 2–3 minutes until done, break into large flakes.

Sautéed vegetables

Heat 1 tablespoon butter or olive oil in a medium skillet over medium heat. Add sliced mushrooms and sauté for 4–6 minutes until they release liquid and begin to brown.

Add 1/4 medium sliced red onion during the last 2 minutes and continue to cook until onions are softened and slightly translucent. Stir in 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside.

Balsamic vinaigrette

In a small bowl or jar combine 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously (or shake in a jar) until emulsified. Taste and adjust seasoning or sweetness as desired.

Assemble salad

Place 4 cups mixed salad greens in a large bowl or on a serving plate.

Quarter or dice the tomato and distribute over the greens along with the sautéed mushrooms and red onions.

Arrange sliced protein on top of the salad.

Sprinkle 1/4 cup bleu cheese crumbles evenly over the salad and garnish with 1 tablespoon chopped chives or parsley if using.

Drizzle the balsamic vinaigrette over the salad (start with half and add more to taste), gently toss or serve with vinaigrette on the side.

Serve

Serve immediately so greens remain crisp and protein is warm. Leftover dressing can be stored refrigerated up to 5 days.