Arugula, Asian Pear, Asparagus, and Wasabi Soy Peas Salad

Yesterday I wanted to change things up, so i bought a flank steak for our dinner. Because neither my husband, not my daughter were fan of the meat ( they found it tough;-(, they only like beef tenderloin). I was left with a bit of meat left-over. So tonite I fixed myself this salad to accompany the cold flank steak meat I had left, and it made me feel so happy from inside and out.

Good looking food makes me happy, and if it tastes great and has the advantage to make me feel great, then it makes me even more happy from the inside. I loved the balance between the sweetness of the vinaigrette/the asian pear, the tartness of the arugula salad, and the spiciness of the wasabi soy bean. Un vrai delice!!!

Ingredients for the salad for 2:

4 handful or about 2 oz. of arugula salad
4 fresh asparagus sliced in an angle with a potato peeler
2-4 tbsp of wasabi coated peas ( whole, or broken in pieces)
1/2 of an Asian pear

Ingredients for the dressing:

2 tbsp of champagne vinegar
2 tbsp of walnut oil
1 tbsp of maple syrup ( of good quality)
1/8 tsp of salt
1/16 tsp of pepper

First you will want to prepare all the ingredients that will go into the salad. With a potato peeler, slice in an angle the asparagus into small and thin strips. Set aside. Then cut the pear in half. Core the half that you will use. Then with a sharp knife, cut thin half slices out of the Asian Pear. Set aside.

Prepare the vinaigrette. In a large bowl, mix the walnut oil with the champagne vinegar. Then add the maple, salt and pepper and mix well to emulsify the vinaigrette ( or dressing) a bit.

Add the arugula salad to the bowl. Then add the sliced pears, sliced asparagus, and wasabi soy peas. You can add them as they are, but if you are worried about your teeth, then break them in pieces ( those things are quite hard)using a mortar. Toss the salad.

If you don’t have any left-over meat, but wish to have the same. Get a small flank steak. Place the flank steak on a plate. With a pastry brush, brush a little bit of olive oil on once side. Sprinkle salt, pepper and 1 tsp of green onion herb blend on that one side.

Place a frying pan on a stove and turn the heat to medium-high. In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the meat and cook for 2-3 minutes. Then with a fork, turn the meat. Brush olive oil, sprinkle salt, pepper and green onion herb bland and cook for another 2-3 minutes (5 to 7 minutes total for medium-rare). Transfer the meat to a cutting board and let it stand covered with foil for 5 minutes. Then slice very very thinly.

Serve on individual plates. Disperse the meat on top of the salad and eat up. So so yummy!!!