Steakhouse Salad

Serves 2-4
Dressing/Marinade:
2-4 6oz Filet
½ teaspoon salt
½ teaspoon pepper
1 shallot diced
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons dijon mustard
⅛ cup red cooking wine
2 tablespoons sugar (I use organic stevia)

In a small food processor blend shallot, dijon mustard, apple cider vinegar, salt, pepper, sugar until blended coarsely. Drizzle olive oil until well blended. Separate into 2 portions. Place filets in 1/2 the mixture to marinade and place in refrigerator for 1-2 hours. Set other 1/2 aside to use later.

Candied Walnuts:
½ cup maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cardamon
⅛ olive oil
2 cups coursely chopped Walnuts

In a separate bowl mix maple syrup, olive oil, cinnamon, cardamon, nutmeg until mixed thoroughly. Add walnuts until and mix until coated. Spread on a baking pan lined with parchment paper. Bake 9-10 minutes in a 350 degree oven until lightly browned. Remove and set aside to cool for 10 minutes.

Steak Prep and Salad Assembly:

2 Asian Pears (cubed)
1 cup Blue Cheese Crumbles
1 teaspoon Olive Oil
4 cups spinach

Pour olive oil in pan and saute steak on both sides until medium brown using medium heat. (About 5-8 mins each side). For a more well-done filet once browned place on baking sheet and bake at 350 degrees in oven for additional 10-20 mins depending on desired preparation. Remove from oven and let cool. Slice to prepare for salad. Mix Pears, spinach, candied walnuts, dressing, blue cheese, and steak in a bowl and coat well.