This is a favorite summer salad. Instead of crumbling the cheese, we like to serve it with a wedge of a favorite blue cheese, like Boucher Blue, on the side. Good with any greens on hand, but especially with fresh arugula. An excellent peppery, tangy dinner salad.
Salad:
skirt steak, seasoned both sides with salt and pepper, grilled or broiled, thinly sliced across the grain
cherry tomatoes, halved
blue cheese, crumbled
arugula or other greens (the peppery-ness of the arugula is great if you have it)
snipped chives or thinly sliced scallions
Vinaigrette:
1 T Dijon mustard
2 T red wine vinegar
1/4 t Worcestershire sauce
1/2 t honey
1/3 C olive oil
Assemble on plates arugula, then steak, tomatoes, blue cheese, vinaigrette, and chives. Drizzle with vinaigrette to taste. Enjoy with a glass of Chianti or an earthy Pinot Noir...
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