1. Take one head of romaine lettuce and cut it into bite-size pieces. Add 3/4 cup of pineapple, 3/4 cup sliced strawberries, 3/4 cup of blueberries, and 3/4 cup of mandarin oranges.

2. Prepare the protein topping. Take 500 grams or 16 oz of paneer/tofu, and cut into 4-inch pieces. Add 1/2 tsp of salt, 1/2 tsp of chili flakes, 1 tsp of oregano, 1/2 tsp of cumin powder, 1 Tbsp of lemon juice, and mix well. 

3. In a pan, take 2 tsp of oil and add the marinated paneer/tofu. Saute on both sides for about one minute on each side. Set it aside n a bowl until ready to use.

4. For the lemon dressing, take 1/4 cup of olive oil in a bowl, add 1/4 cup of white wine vinegar, 1/4 cup of lemon juice, 1/4 tsp of salt, 1/4 tsp of black pepper powder, 2 Tbsp of honey, and 1 tsp of mustard sauce. Mix everything well. 

5. In a small pan, take 2 Tbsp of sugar and caramelize on a low to medium flame. This process should take less than 2 minutes. Turn the stove off, add 1.4 cups of pecans and mix well. 

6. In a large salad bowl, take the romaine lettuce and add all the prepared fruits and caramelized pecans. Combine everything well. 

7. In a serving bowl, add the mixed salad, prepared protein topping with paneer/tofu, and add the dressing just before serving.