Steak Salad

1/2 head romaine lettuce, cut into bite-size pieces

1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)

1/2 red onion, thinly sliced into rings

3 c. fresh baby arugula

12 cherry tomatoes, halved

4 ounces Gorgonzola, coarsely crumbled

red wine vinaigrette (recipe follows)

salt and pepper

1 pound steak, pan fried or grilled and chilled

1. In a large bowl combine the romaine lettuce, Belgian endive, red onion, baby arugula , cherry tomatoes and half of the cheese.
2. Toss the salad with enough vinaigrette to coat.
3. Season the salad with salt and pepper.
4. Arrange the salad on a platter.
5. Cut the steaks crosswise into thin slices.
6. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
7. Drizzle more dressing over the steak slices and serve.

Vinaigrette:

1/2 c. red wine vinegar

3 T. lemon juice

2 t. honey

1 t. salt

freshly ground black pepper 

1 c. olive oil

1. Mix the vinegar, lemon juice, honey, salt and pepper in a blender.
2. With the machine running, gradually blend in the oil.