Let's prepare a dressing. Pour 2 dessert spoons of olive oil into a deep bowl, add 1 tsp. burning mustard and 1 tsp. honey. Grind a clove of garlic using a press, add to the sauce along with ground pepper and salt. Mix.
We clear half of the onion, shred in strips. Gently tear lettuce leaves with your hands. We rinse the meat, dry it with a paper towel, cut into medium-sized plates. Cut champignons into large wedges.
Heat two pans with the addition of sunflower oil. We send meat and mushrooms to fry until cooked. Season with salt. We spread it on a napkin to drain excess fat. Then put the hot workpieces on lettuce leaves.
Cut the cherry tomatoes into halves and decorate the salad with chopped onions. Pour the salad with bittersweet sauce. Serve the dish in a warm form. Bon Appetit!