The Mignon Salad

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For Valentine’s Day this year, we had a delicious filet mignon dinner with a wine reduction and didn’t think it could get any better. Then the next day we tossed our leftovers into a salad and fell in love all over again. We wondered why more restaurants don’t offer a salad with this cut of meat. Paired with Amish blue cheese and super greens, the filet just melts in your mouth and you’ll be wishing you saved more!

(light lunch for 2)
Leftover filet mignon, cooked rare and sliced into small pieces
Mixed greens (such as spinach, baby kale, and arugula)
1/4 carrot, sliced thin
1/2 tomato, chopped
1-2 slices bacon, chopped
2 tbsp. crumbled Amish blue cheese

1 tbsp. chives
1/2 clove garlic, minced
1 tbsp. balsamic vinegar
1 tbsp. dijon mustard
1/4 tsp. salt
Pepper to taste
1/4 cup olive oil
Splash of cream or ranch
Small dollop of honey


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