Steak and Bleu Cheese Salad with Balsamic Vinaigrette

1 pound top sirloin steaks
1 T canola or vegetable oil
salt and fresh ground black pepper
5 oz mixed spring field greens
1/2 one large purple onion, sliced in rings
1/4 c bleu cheese crumbles
1/2 recipe Balsamic Vinaigrette

In grill pan, heat oil over medium high heat 3 minutes. Season one side of steak with salt and pepper and place on heated pan, seasoned side down. Grill steak to desired doneness (recommended medium rare). Remove from heat and let rest at room temperature 10 to 20 minutes minimum. Slice thinly and set aside.

In large bowl, toss field greens, onion and 1/4 c blue cheese with vinaigrette until well mixed. Plate salad and top with steak slices, sprinkle with remaining blue cheese. Serves 2.

Balsamic Vinaigrette
1/4 c balsamic vinegar
2 t brown sugar, optional*
1 T garlic, minced
1/2 t salt
1/2 t freshly ground black pepper
3/4 c olive oil

Place all ingredients in jar with lid. Seal and shake until well blended. Store tightly covered in refrigerator up to 2 weeks.

*High quality aged balsamic vinegar will not require the addition of sugar. If using new balsamic, start with minimal sugar and adjust to taste.

Spinach Salad with Buttermilk Bleu Cheese Dressing

1/2 c buttermilk
1/2 c sour cream
2 T cider vinegar
3 oz blue cheese, crumbled
Salt and freshly ground pepper
1/2 lb bacon, cut into 1/2 inch pieces
10 oz fresh spinach leaves
1 small red onion, halved lengthwise and thinly sliced
2 to 4 hard-cooked eggs, chopped

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain.

In large bowl, whisk buttermilk, sour cream, and vinegar together. Stir in blue cheese and season with salt and pepper to taste. Add spinach and red onion to bowl with dressing and toss well to combine.

Mound salad on plates and top with bacon and one chopped egg per salad. Serve immediately. Serves 2 as a main dish, serves 4 as a side dish.

Tomato Pasta with Spinach and Bleu Cheese~ Adapted from The Pioneer Woman Cooks

1 pound spaghetti, prepared al dente
2 T olive oil
3 cloves garlic, minced
28 oz canned petite diced tomatoes, drained
1/2 t red pepper flakes
5 oz bleu cheese crumbles
1 c heavy cream
4 c fresh baby spinach

Heat olive oil in large skillet over medium-high heat for 3 minutes. Add garlic and cook, stirring constantly, approximately 3 minutes. Add tomato and crushed red pepper to taste. Lower heat to medium and cook 10 minutes, stirring occasionally.

Stir in 4 oz of bleu cheese and continue stirring until completely melted. Add cream and season to taste. Remove from heat and add spinach. Stir until spinach is wilted, not more than one minute. Transfer to large serving bowl and toss with pasta. Top with remaining 1 oz bleu cheese and serve immediately. Serves 4.

Chef's Note: This is an amazing recipe. The tart tomato, the tangy cheese, the bitter spinach... it comes together in a way that was wonderfully unexpected. I would serve this recipe to company as a side dish with roasted Italian spiced chicken for a main dish. It's that good.