Serves: 4
Total Calories: 831

1/2 head Romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups arugula, fresh baby
12 cherry tomatoes, halved
4 ounces gorgonzola cheese, coarsely crumbled
Red Wine Vinaigrette (recipe follows)
salt and freshly ground black pepper
1 pound beef steaks (such as New york, rib-eye, or filet mignon), pan fried and chilled

FOR DRESSING:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

DIRECTIONS FOR DRESSING:
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Serves 4.

(Recipe and photo courtesy of www.foodnetwork.com)

Nutritional Facts:

Serves: 4
Total Calories: 831
Calories from Fat: 641

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