Sun-Dried Tomato and Warm Goat Cheese Steak Salad

I love using steak in salads.  It is really easy to use leftover chopped steak for a lunch salad.  I just pack the steak and goat cheese in one container, the veggies in another, and i put oil and vinegar in a small dressing container. Steak goes well with sun-dried tomatoes and goat cheese, so this meal is quite yummy!  You can use sun-dried tomatoes canned in olive oil, or dried ones in a bag.  I used dry tomatoes, then soaked them in olive oil, garlic, and basil.

What you'll need:
- 2 petite sirloin steaks, grilled
- 1/4 cup chopped sun-dried tomatoes
- 2 tbsp chopped fresh basil, divided
- 1 tbsp oil
- 1 tsp garlic, divided
- 1/4 cup plain bread crumbs
- 1/8 tsp freshly ground pepper
- 4 oz soft goat cheese
- 2 cups romaine lettuce
- 2 cups spinach
- 1/4 cup chopped red onion
- 1/4 cup sliced white button mushroom (raw)
- 2 tbsp balsamic vinegar
- pinch freshly ground pepper to taste

What to do:
1. In a small bowl, mix together the sun-dried tomatoes, 1 tbsp fresh basil, 1 tbsp olive oil, 1/2 tsp minced garlic.  Let marinate 15 - 30 minutes.

2.  In a bowl, mix together the goat cheese, 1 tbsp fresh basil, 1/2 tsp garlic, 1/8 tsp freshly ground pepper.  Using your hands mold goat cheese mixture into 4 small discs.

3.  Pour bread crumbs in a shallow bowl.  Coat goat cheese discs with bread crumbs. Lay on parchment paper-cover baking sheet.  Set oven to a LOW broil and cook 3 to 4 minutes each side.  Breadcrumbs should start to brown, but cheese should not lose shape.

4.  Toss lettuce and spinach with onion, mushrooms, sun-dried tomatoes (with oil), and balsamic vinegar.  Top with goat cheese and freshly ground pepper.  Recipes makes 2 entree salads.


ina's vinaigrette:
2 tbsp champagne vinegar
2 tbsp apple cider vinegar
salt
pepper
sugar
raw egg yolk or mustard or mayo
1 cup olive oil- added to food processor slowly