STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE
My rule of thumb for the perfect salad is a green, a fruit, an herb, a nut and a protein. Using that grid, you can create amazing salads. Also, by remembering a 4-to-1 ratio, you can always create a great dressing. With four parts oil, one part acid and some mustard to help emulsify, you can create dozens of vinaigrettes.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
- Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
- Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
- For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
- For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).
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