Warm Blue Cheese Beef Salad Vinaigrette Recipes

WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS

Steps:

• Onions -- In a small saute pan with 1 teaspoon of olive oil, saute the onion just 4-5 minutes until lightly brown but not carmalized. Just lightly sauteed. Add the olives and cook another 2 minutes. Remove from the heat and put in a large salad bowl along with the halved grape tomatoes.
• Make the dressing -- In that same saute pan, take 1 teaspoon from the vegetable or canola oil and heat on medium. Then add the garlic, shallot and cook just until slightly soft, 1 minute is all you need. Add the white wine, dijon mustard, vinegar, olive oil and seasoning and mix well, cook just another minute until it all comes together. Remove from the heat while you but put the salad together. The blue in the dressing will be added right at the end.
• Topping -- Add store bought croutons to a baggie and crunch up. Just hit it with a bowl, pot, meat mallet anything to crunch them up. Not too fine, just a bit. Can't get much easier.
• Greens -- Take your favorite greens and chop. Add to the bowl with the onions, tomato and olives.
• Dressing -- Add the pan with the vinaigrette back to the heat and just cook another minute to warm up, add the blue cheese crumbles and stir. Pour the warm vinaigrette over the salad and toss. Plate the warm salad and top with the crumbled croutons.
• Enjoy a very unique version of a classic salad.

NAPA CABBAGE SALAD WITH BLUE CHEESE

Steps:

• Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
• Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

STEAK SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!