Beef tenderloin salad with homemade honey vinaigrette
Course Main Course, Salad
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Ingredients
For the salad
Beef filet or tenderloin grilledfor us it must be medium rare, but do as you like
Crispy prosciutto (I grill mine til it crisps up or put a few slices on a baking sheet in the oven til it crisps)
Roasted tomatoesgrilled works too
Grilled asparagus
Romaine lettuce cut into large pieces
For the dressing
½cupavocado oil
2tablespoonsof olive oil
⅓cupred wine vinegare
1teaspoonDijon mustard
2teaspoonshoney
3tablespoonsof fresh herbs roughly choppedfor this salad I used oregano, parsley and marjoram
Salt and black pepperto taste
Instructions
Make the dressing.
Whisk all ingredients together until blended. Cannot get any simpler than that!
Assemble the salad.
Place romaine on the bottom of a large bowl, top with remaining ingredients. Pour dressing over the top (this is subjective - start with less dressing and see how it goes) and toss together. Add more dressing and toss again if you prefer a heavier dressed salad. Finish with a little salt (used smoked salt if you have it, it is THE BEST finishing salt ever) and some pepper.