INGREDIENTS
2 cups baby spinach or mixed greens
4-8- ounces garlic & sea salt rubbed grilled flank steak
1/4 cup granny smith apple, sliced
2 baby bella mushrooms sliced
2 TBLS organic raspberries
1 TBLS sliced raw almonds
BALSAMIC VINAIGRETTE
1/3 cup balsamic vinegar
1 tsp dijon mustard
1/2 tsp anchovy paste
sea salt & pepper to taste
2/3 cup extra-virgin olive oil
DIRECTIONS
Grill steak to your preference. Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds and balsamic vinaigrette.
For Vinaigrette: In a small mixing bowl, whisk the balsamic vinegar, dijon mustard, anchovy paste, sea salt & black pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
