Steak Salad with Blue Cheese Vinaigrette

Blue Cheese Vinaigrette

  • ½ cup Olive Oil
  • 2 teaspoons Garlic, minced
  • 1 teaspoon Shallot, minced
  • 3 ounces Blue Cheese
  • ¼ White Wine Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Cholula
  • Salt and Pepper to taste

Sauté the minced garlic and onion in 1 tablespoon olive oil.
Add all ingredients except the remaining oil to a blender.
Make sure to add the sautéed garlic and onion.
Turn on the blender and slowly add the oil.
Set aside.


Marinated Cherry Tomatoes

  • Cherry Tomatoes
  • Olive Oil
  • Salt and Pepper
  • Fresh Chopped Garlic (if desired)

Peel the cherry tomatoes, by cutting an x into the end of the tomato then boiling them for about 20 seconds till the skin starts to peel off. Then shock them in ice water to cool. The skin should peel off at this point.
Place the tomatoes in a container the coat with olive oil.
Season with salt, pepper and garlic and set aside.


Ingredients for salad

  • Arugula
  • Marinated Cherry Tomatoes
  • Grilled Steak
  • Toasted Pine Nuts
  • Red Onion
  • Blue Cheese Vinaigrette