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Classic Wedge Salad with Warm Honey Fig Blue Cheese

by on May 17, 2015 in Salads May 17, 2015 Salads
See post on Justine Sulia (Cooking and Beer)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This classic wedge salad is kicked up a notch with a tangy and sweet warm honey fig blue cheese dressing!

Ingredients

  • FOR THE DRESSING:
  • ⅓ cups Mayonnaise
  • ⅓ cups Sour Cream
  • ¼ cups Buttermilk
  • 2 Tablespoons Whole Milk
  • 2 Tablespoons Raw Honey
  • 1 Tablespoon White Wine Vinegar
  • ¼ teaspoons Black Pepper
  • 4 ounces, weight Crumbled Blue Cheese
  • 4  Dry Mission Figs, Finely Chopped
  • FOR THE SALAD:
  • 8 ounces, weight Petite Sirloin Steak
  • Salt And Black Pepper
  • 1 Tablespoon Unsalted Butter
  • 1 head (Large Size) Iceberg Lettuce, Cut Into 4 Equal-sized Wedges
  • 1 cup Heirloom Cherry Tomatoes, Cut In Half
  • 4 strips Bacon, Cooked Until Crisp And Chopped
  • 2 ounces, weight Crumbled Blue Cheese
  • 5  Dry Mission Figs, Sliced
  • Fresh Parsley, For Garnish

Preparation

In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, honey, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese and chopped figs. Cover and refrigerate until ready to serve.

Generously season your steak with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add the butter and allow it to melt. Once melted add the steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.

Assemble your salads. Place an iceberg wedge on each plate. Then layer sliced sirloin, cherry tomatoes, bacon, blue cheese and figs on the wedges. Drizzle with the warm honey fig blue cheese dressing and garnish with fresh parsley. Enjoy immediately!

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The Kitchen Magician on 5.25.2015

Loved this recipe…with a few minor tweaks. The dressing made the recipe!

My tweaks: I didn’t add the blue cheese into the dressing because I wanted to double the recipe and I knew any leftover dressing would cause the bleu cheese to disintegrate! I didn’t plate the salad with additional dried figs. The dressing had plenty of chunky figs and fig flavor. I seasoned my sirloin with a heavy sprinkling of McCormick Montreal Steak seasoning.

The leftover dressing had even more fig flavor but it did separate and become thinner. I am glad I doubled the dressing since we like a lot of dressing- especially one this tasty!

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