"This hearty spring/summer salad with organic mixed baby greens and LMR Grass fed beef prepared rare is perfect with Long Meadow Ranch Sauvignon Blanc.
This salad is quick but packs a punch with the tangy hoisin dressing (hoisin is a soy based, garlic, chili sauce) and may be enjoyed as a meal in itself." - Lydia
For the Salad:
1½ lbs Long Meadow Ranch Grass-fed Beef
2 cups chopped walnuts
½ cup pear vinegar
2 tbsp honey
2 tbsp minced shallots
½ cup walnut oil
1¼ cup Napa Valley Select Extra Virgin Olive Oil
8 cups mixed baby greens, cleaned
6 fresh ripe pears, cored and thinly sliced
½ lb Maytag Farms blue cheese, crumbled
¼ cup parsley, chopped
Salt & pepper to taste
For the Hoisin Marinade:
½ tsp cracked black pepper
½ tsp course salt (kosher or sea)
1 shallot crushed
¼ cup coarsely chopped fresh tarragon
½ cup Napa Valley Select Extra Virgin Olive Oil
½ cup hoisin
Preheat the oven to 400 degrees F. Place the walnuts on a baking sheet and roast until golden, about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add vinegar, honey, and shallots to the warm nuts. Allow to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper.
Heat Napa Valley Select Olive Oil in a skillet, season beef with salt & pepper. Quickly sear each side of beef cut (approx 1-2 minutes each). Allow the beef to rest for 5 minutes, then slice thin.
Mix ingredients for Hoisin Marinade in a large mixing bowl and toss the lettuce and beef with the marinade. Season with salt and pepper. Fan the pears over the bottom of each serving plate. Mound the greens in the center of the pears. Crumble the cheese over the greens. Garnish with black pepper and parsley.
Serves 6 - 8.