Finely mince the shallot and the red onion (reserve the 1 tsp finely minced red onion for vinaigrette). Mince the garlic. Place these aromatics in a small bowl or jar.

Add the rice wine vinegar, soy sauce, Dijon mustard, honey, and fresh lemon juice to the bowl with the aromatics. Whisk to combine.

Slowly whisk in the neutral oil in a steady stream until the dressing emulsifies. Alternatively, add all vinaigrette ingredients to a jar, seal, and shake vigorously until combined.

Season with salt and black pepper, taste and adjust sweetness or acidity as needed (add up to 1 tsp more honey or 1 tsp more lemon juice). Refrigerate the vinaigrette for at least 10 minutes to let flavors meld; bring to room temperature before dressing the salad if chilled.

Salad Assembly

Wash and spin-dry the mixed field greens thoroughly. Transfer greens to a large chilled salad bowl and gently toss to loosen.

Prepare vegetables: halve the grape tomatoes, peel and julienne or shred the carrot, thinly slice the cucumber, and very thinly slice the red onion. If using the same red onion for both vinaigrette and salad, ensure enough remains for the salad (above quantities account for both).

Add the grape tomatoes, carrot, cucumber, and sliced red onion to the bowl with the greens. Toss gently to combine.

Crumble the bleu cheese over the salad and toss lightly to distribute some without breaking up all the crumbles.

Just before serving, drizzle about 3 to 4 tablespoons of the onion-soy vinaigrette over the salad (adjust to taste). Toss gently to coat evenly. Start with less dressing and add more if desired.

Top the dressed salad with the garlic croutons so they remain crisp. Serve immediately on chilled plates.