Grilled Steak and Pear Salad

Grilled Steak and Pear Salad

From: BridgePort Brewpub, Portland, OR. Yield: 24 servings.

Honey Vinaigrette (yields 3 cups):
1 cup honey
¾ cup Dijon mustard
2 Tbsp. apple cider vinegar
1 Tbsp. champagne vinegar
1½ tsp. kosher salt
¾ tsp. lemon juice
½ tsp. freshly ground black pepper
75/25 olive oil/canola oil blend

Roasted Pears (yields 72 wedges):

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.