4-8- ounces garlic & sea salt rubbed grilled Flank Steak
1/4 cup granny smith apple, sliced
2 button or baby bella mushrooms sliced
2 TBLS raspberries
1 TBLS sliced raw almonds
1/3 cup balsamic vinegar
1 tsp dijon mustard (gluten free)
1/2 tsp anchovy paste
sea salt & pepper to taste
2/3 cup extra-virgin olive oil
Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds and balsamic vinaigrette.
For Vinaigrette: In a small mixing bowl, whisk the balsamic vinegar, dijon mustard, anchovy paste, sea salt & black pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
Kiki Walker Wellness
Kiki brings her unique take on health and wellness to the North Shore.