Persimmon Winter Salad

I usually associate salads with warmer months, so I've been looking for ways to incorporate them into my routine during the colder months.  This salad has warm seared steak, with season persimmons, and delicious roasted Brussels sprouts.  It's a great wintertime salad!

Persimmon Winter Salad

Ingredients

Salad

• 2 Tbsp. olive oil
• 4 oz. steak (I like sirloin)
• 8 cups salad greens of your choice
• 2 cups Brussels sprouts, stemmed and halved
• 1/2 cup pickled beets
• 1 persimmon, sliced
• 1/2 cup cranberry goat cheese, crumbled
• 1/4 cup dried currants
• 1/4 roast hazelnuts

• Dressing & Marinade

• 1/4 cup olive oil
• 3 Tbsp. red wine vinegar
• 1 Tbsp. whole grain mustard
• 1 Tbsp. cane syrup
• salt & pepper to taste

Serves 3-4
Cook Time: 25 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the steak; marinate for an hour or so.
Preheat oven to 450; toss Brussels sprouts in olive oil, salt and pepper and roast for about 20 minutes until caramelized on both sides; about 3 minutes before the sprouts are done add the hazelnuts to the pan and roast.
Preheat a small sauté pan over medium-high heat, when heated add olive oil.  Remove steak from marinade and pat dry with paper towels; discard marinade.  Sear steak on both sides, then lower the heat and cover until steak reaches 125 (for rare).  Allow steak to rest for about 5 minutes before thinly slicing.
Meanwhile, toss salad ingredients together and add sliced steak.  Drizzle with red wine vinaigrette.