3 cups frisee leaves, cores and ends removed
6 cups radicchio, core removed and sliced into 3 cm strips
1 cup walnut halves, toasted
6 ea dates, halved and cut into thin strips
1 ea small shallot, sliced thinly
9 oz flank steak, cooked rare, sliced thin on bias
salt and pepper, to taste
blue cheese vinaigrette (see below)
Add frisee, radicchio, dates, shallot, blue cheese dressing, walnuts. Mix gently but thoroughly, coating all of the leaves evenly the dressing. Add the sliced flank steak to the salad and mix, distributing evenly. Taste and season with salt and pepper.
Blue Cheese Vinaigrette
Makes 1 pint. Need 1/2 pint needed for salad
1/2 cup red wine vinegar
1 t Dijon mustard
1 cup olive oil
1/2 cup (scant) whole almonds, toasted
3 oz buttermilk blue cheese
2 1/4 tsp freshly ground black pepper
water as needed
Puree all ingredients in blender. Thin as needed with water, tablespoon by tablespoon until dressing is thick enough to coat leaves of lettuce, but not act weighty.
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