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.

 To make the salad: Put a little brown sugar on the apricots. Roast or grill for 10 minutes. Season greens with olive oil, lemon juice, and salt. Place in a large serving bowl. Arrange roast beef and apricots on top. Pour on some of the vinaigrette. Scatter pistachios and pearl onions on top and serve.

(Originally featured in FamilyTable, Issue 649)