Heat grill to medium high heat. Season ribeye with salt & pepper on both sides. Place ribeye on grill and cook each side for 5-6 minutes. Remove from grill and let sit. Do not cut until ready to assemble salad. Make vinaigrette. Add dijon, garlic, basil, and balsamic vinegar, olive oil, salt & pepper to a bowl and whisk until combined. Set aside. Assemble salad with lettuce and/or spinach, hard-boiled eggs, green beans, pecans or walnuts, goat cheese, and chopped ribeye. Serve with balsamic vinagrette.