Mustard-Crusted Steak Salad with Bleu Cheese

Ingredients

3 cups baby spinach
or Markon Insalata Blend - RFS Item 79844
1 oz. Cobblestone Market Crumbled Bleu Cheese
        RFS Item 70030
1 Tbsp. Dijon mustard
3 oz. Black Canyon Choice Angus Beef Tenderloin, 
       cut into thin slices - RFS Item 49100
Non-stick cooking spray
EverLight Gold - RFS Item 14708
5 Markon Ready Set Serve 3/16" Whole Ring Red Onion Slices
   RFS Item 75620
3 Markon Fresh Cherry Tomatoes, halved
   RFS Item 67164
2 sliced mushrooms
1 Tbsp. balsamic vinegar
1 tsp. olive oil
Toasted pine nuts, optional

Directions

1. Arrange spinach (or Insalata Blend) on a large plate; top with cheese.
2. Spread a thin layer of mustard over both sides of meat slices.
3. Heat a small non-stick skillet over medium-high heat. Spray skillet with non-stick cooking spray and quickly cook both sides of meat slices, about 1 minute per side or until browned.
4. Center meat slices on top of spinach. Arrange onion slices over salad and top with tomatoes and mushrooms.
5. Mix balsamic vinegar and olive oil together and drizzle over salad. Garnish with pine nuts, if desired.

Yield: 1 salad