Roast Beef Salad with Balsamic Vinaigrette
- Cooking and Prep: 40 m
- Serves: 4
To Make the Roast Beef
Coat the meat with mustard, garlic, and herbs.
In a heavy frying pan, sear three minutes on each side, until medium-rare.
Remove from pan. Let sit 15 minutes. Slice thinly.
To Make the Vinaigrette
Place all ingredients except oil into blender. Blend well. While the blender is going, drizzle in oil very slowly.
To Make the Salad
Put a little brown sugar on the apricots. Roast or grill for 10 minutes.
Season greens with olive oil, lemon juice, and salt. Place in a large serving bowl.
Arrange roast beef and apricots on top. Pour on some of the vinaigrette. Scatter pistachios and pearl onions on top and serve.
Food Styling and Props by Chavi Feldman
Photography by Hudi Greenberger