Roast Beef Salad With Balsamic Vinaigrette 

Roast Beef Salad With Balsamic Vinaigrette 

Serves 4

BEEF

•  ½ lb (250 g) rib steak
• 2 Tbsp Dijon mustard
•  2 cloves garlic, minced
• rosemary and thyme, chopped

VINAIGRETTE 

• 3 Tbsp good-quality balsamic vinegar
• 1 Tbsp silan
• 1 clove garlic, minced
•  1 Tbsp Dijon mustard
• 9 Tbsp canola oil
• salt and pepper

SALAD 

• apricots, cut in half
• brown sugar
• romaine hearts
• endives
•  roasted pistachios, chopped
• pickled pearl onions (optional)

To make the roast beef: Coat the meat with mustard, garlic, and herbs.

In a heavy frying pan, sear 3 minutes on each side, until medium-rare. Remove from pan. Let sit 15 minutes. Slice thinly.

To make the vinaigrette: Place all ingredients except oil into blender. Blend well.

While the blender is going, drizzle in oil very slowly.