Monday, March 28, 2011

tenderloin salad with champagne bleu vinaigrette

Here is a light and lovely salad with a bleu cheese champagne vinaigrette:
For the dressing
1/2 cup champagne vinegar
1 tablespoon minced shallot
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/4 cup canola oil
2 oz. crumbled blue cheese, preferrably maytag or another high quality brand
Salt and freshly ground black pepper
For the salad
2 heads butter lettuce
Salt and freshly ground black pepper
1/2 cup Maytag blue cheese
1/2 c. diced fresh pears tossed with a squeeze of lemon juice
Directions
Combine the vinegar, shallots, and mustard in a blender.  With the motor running, add the olive oil, a few drops at a time at first and then gradually increasing to a slight but steady stream, and blend until emulsified. Repeat with the canola oil. Remove to a bowl and add crumbled cheese. Season with salt and pepper to taste. Use salt sparingly, as cheese is very salty.

Turn it into a dinner salad:
Take a small beef tenderloin steak and let it come to room temperature. Rub both sides with a little seasoned salt and lots of extra pepper. Let it sit, covered for thirty minutes. Grill until med. rare or sear in hot grill pan til desired done-ness. Let rest for ten minutes. Slice thinly and place on top of salad with pears, grape tomatoes, fresh sliced mushrooms and remaining crumbled blue cheese. Serve with a loaf of crusty bread and homemade herb cheese.

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