Steak Salad with Apple

Dressing:

3 T. olive oil

2 T. chopped nuts (I chose hazelnuts because I had them)

1 T. chopped shallot

1 T. cider vinegar

1 tsp. dijon mustard

1 tsp. honey

1 6 oz. delmonico steak

1 T. olive oil

1/2 sliced sweet apple such as a Pink Lady

5 c. chopped romaine

2 T. bleu cheese

4 T. chopped nuts

In a small food processor, pulse the shallot and 2 T. chopped nuts. Add the olive oil, vinegar, mustard and honey. Pulse to mix through. Set aside. If necessary, whisk a bit more oil in to smooth.

In an oven proof skillet, drizzle 1 T. oil on medium high. Season the steak with salt and pepper. Sear both sides in the skillet. Place in a 450 degree oven until done to your taste. Allow to rest before slicing in thin strips.

Assemble plate with romaine, steak, sliced apple, bleu cheese and nuts. Drizzle with the vinaigrette.

This made 2 dinner entree salads. It would easily make 4 lunch servings.