Maple Balsamic Steak With Pear Arugula And Goat Cheese Salad Recipes

Steps:

• In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer 1/2 to a small bowl.
• Place steak in large bowl and turn to coat.
• Heat a grill pan, outdoor grill or skillet over medium-high heat.
• Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
• Coat grill or bottom of skill with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minus a side. Transfer to a large salad bowl.
• Cook steak in/on grill until desired doneness, 2-3 minutes per side. Transfer to a cutting board and loosely cover with foil.
• Wash and dry agugula. Add to salad bowl with pears and onions. Toss.
• Crumble goat cheese.

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.