Beef Sirloin Salad
with Dried Cherries

1 top sirloin steak, cut 1 inch thick (1 1/4 lb)
4 small or 2 medium heads of lettuce
(this recipe calls for Boston lettuce)
1/2 cup crumbled blue cheese
1/2 cup dried cherries or cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
 
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves of garlic, crushed
1 teaspoon salt   
3/4 teaspoon pepper
 
Directions:
in medium bowl,  whisk together dressing ingredients. remove and reserve 1/2 cup: cover and refrigerate. Trim fat from steak. cut steak lengthwise in half and then crosswise into 1/8- 1/4 inch strips. add beef to remaining    dressing; toss to coat  . cover and marinate in fridge for 30 minutes. Remove beef from marinade; discard marinade. Heat large nonstick skillet over med. heat until hot. add beef (half at a time) and stir fry 1-2 minutes or until outside is no longer pink.
Do not over cook! Remove from skillet with slotted spoon.

 In a large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts serve immediately.

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