Start by preparing the BBQ vinaigrette. Blend together the BBQ sauce, red wine vinegar, honey and salt. Gradually drizzle in the canola oil while blending to fully incorporate. Reserve this for later.
Prepare the Sous Vide Tri-Tip. Place the tri-tip, canola oil, garlic, thyme, salt, and pepper into a vacuum seal bag. Seal and cook in a water bath at 55°C (131°F) for 3 hours.
Once the sous vide tri-tip is ready, remove from the bag and combine with 5 tablespoons of the BBQ sauce. Preheat your grill, then grill the tri-tip on both sides until charred to your liking.
If you do not have sous vide equipment, place the tri-tip on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 55°C (131°F) for medium-rare. Check the temperature of the meat by inserting a meat thermometer into the thickest part of the tri-tip.
Slice the grilled tri-tip against the grain as thinly as possible and set aside.
Quarter the pre-roasted Divina tomatoes.
To assemble the salad, layer the diced lettuce, tomatoes, crumbled blue cheese, and sliced BBQ tri-tip on a serving dish. Drizzle over the BBQ vinaigrette, then top with fried shallots. Serve immediately.