Categories: Salad

Ingredients

• Vinaigrette:
• 1 shallot, minced
• 1/3 cup freshly squeezed lemon juice
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh flat-leaf parsley
• 1 cup olive oil
• Salt and black pepper
• 12 oz. beef tenderloin
• Salt and black pepper
• 6 cups baby spinach leaves, cleaned
• 1 1/3 cups crumbled blue cheese

Directions

1. To prepare the vinaigrette: Place the shallot, lemon juice, chives, and parsley in a small bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

2. To prepare the beef: Prepare a medium-hot grill. Season the beef with salt and pepper and grill for 4-5 minutes on each side, or until cooked to desired doneness. Cool completely and dice into 1/2-inch pieces. Toss with 3 tbsp of the vinaigrette and season to taste with salt and pepper.

3. To prepare the greens: Toss the spinach with half of the remaining vinaigrette and half of the blue cheese. Season to taste with salt and pepper.

4. Place some of the spinach in the center of each plate. Arrange the beef and the remaining blue cheese on the salad and drizzle the remaining vinaigrette around the plates. Top with black pepper.

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