STEAK AND SCALLOPS SALAD

Steak and Scallops Salad image

Provided by alijen

Categories Steak

Time 19m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups spinach
1/4 cup red onion, thinly sliced
2 cups arugula or 2 cups additional spinach
1/4 cup cherry tomatoes, halved
6 ounces gorgonzola, coarsely crumbled
salt and pepper, to taste
1 lb steak, pan-fried or grilled to your liking (such as New York or filet mignon)
1/2 lb scallops
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
fresh ground black pepper
1 cup olive oil

Steps:

Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
With the machine running, gradually blend in the oil.
You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat.
Season the salad with salt and pepper, to taste.
Arrange the salad on a platter or in 4 individual bowls.
Season the scallops with salt and pepper.
Heat a large skillet and coat with non-stick spray.
Add the scallops and saute until cooked through, about 3 minutes on each side.
Remove the scallops and add to the top of the salad.
Cut the steaks crosswise into thin slices.
Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.