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!

Ingredients:
(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

Vinaigrette:
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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