Ingredients

The following ingredients have 2 Servings
  • About 1 teaspoon olive oil
  • 4 oz baby Portobella or cremini mushrooms (sliced)
  • a pinch of kosher salt and freshly ground pepper
  • About 6 oz steak
  • About 3-4 oz mixed baby salad greens
  • 2 oz brie cheese in thin slices
  • 2 Tablespoons dried cranberries
  • 2 dried figs (quartered)
  • 1 Tablespoon chopped pecans (lightly toasted in a pan or in the oven)
  • Fig Balsamic Vinaigrette Salad Dressing

Instruction

  • Heat olive oil in a small pan over medium heat. Add the mushrooms and saute for several minutes until browned and softened. Season with salt and pepper.
  • If you are using leftover steak, you can add it to the mushrooms to gently warm it. Other wise prepare you steak as desired, and cut into thin sliced.
  • Toss your salad greens in a small amount of the Fig Balsamic Vinaigrette Salad Dressing, and divide between two plates.
  • Divide the steak and mushrooms between the two plates, then top each with about 1 oz. of Brie cheese while still warm, so that the cheese slightly melts.
  • Top each salad with about 1 tablespoon cranberries, one quartered fig, and half a tablespoon pecans.
  • Drizzle with additional salad dressing. Serve immediately.