Maple-Glazed Steak Salad with Blue Cheese

Start by marinating the steak. Mix together the apple cider vinegar and maple syrup and pour over the steak to cover. Allow to marinate for at least 30 minutes.

Mix together all vinaigrette ingredients, slowly add the olive oil last while continuously whisking. Set aside.

Toss the walnuts in 3 tablespoons of maple syrup until completely coated. Spread onto a parchment-lined cookie sheet and bake at 350° F for 5-7 minutes until maple is hardened. Remove from the oven. Allow to cool before breaking apart.

Heat grill to 500°. Clean thoroughly with a wire brush. Turn grill down to medium-low. Remove steaks from the marinade. Place steaks on the grill and season with salt and pepper, flip and rotate 3 times at 2- to 4-minute intervals depending on desired doneness.

Allow steak to sit under tented foil for 5 minutes. Cut into thin strips. Between two plates, layer spring mix, chopped scallions, halved cherry tomatoes, blue cheese crumbles and the roasted walnuts. Top with the steak strips. Add dressing. Serve and eat immediately. Try not to groan too much.

Makes 2 servings with extra dressing. Store dressing in the fridge and allow to sit on the counter before the next use.