Warm Blue Cheese Beef Salad Vinaigrette Recipes

WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS

Steps:

• Onions -- In a small saute pan with 1 teaspoon of olive oil, saute the onion just 4-5 minutes until lightly brown but not carmalized. Just lightly sauteed. Add the olives and cook another 2 minutes. Remove from the heat and put in a large salad bowl along with the halved grape tomatoes.
• Make the dressing -- In that same saute pan, take 1 teaspoon from the vegetable or canola oil and heat on medium. Then add the garlic, shallot and cook just until slightly soft, 1 minute is all you need. Add the white wine, dijon mustard, vinegar, olive oil and seasoning and mix well, cook just another minute until it all comes together. Remove from the heat while you but put the salad together. The blue in the dressing will be added right at the end.
• Topping -- Add store bought croutons to a baggie and crunch up. Just hit it with a bowl, pot, meat mallet anything to crunch them up. Not too fine, just a bit. Can't get much easier.
• Greens -- Take your favorite greens and chop. Add to the bowl with the onions, tomato and olives.
• Dressing -- Add the pan with the vinaigrette back to the heat and just cook another minute to warm up, add the blue cheese crumbles and stir. Pour the warm vinaigrette over the salad and toss. Plate the warm salad and top with the crumbled croutons.
• Enjoy a very unique version of a classic salad.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

WARM BLUE CHEESE & BEEF SALAD VINAIGRETTE

Steps:

• Whisk steak sauce, vinegar and oil until blended. Pour 1/4 over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning after 30 min.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160ºF). Bring remaining steak sauce mixture to boil in saucepan on medium heat; simmer on low heat 1 min.
• Cut steak across the grain into thin slices. Toss salad greens with tomatoes, cucumbers and meat in large bowl. Add steak sauce mixture; toss to evenly coat. Top with cheese.