Roasted Red Pepper Carpaccio Salad

2 Servings

Ingredients:

½ lbs. High quality FRESH Filet Mignon

½ cup Chives, chopped

¼ cup Red Pepper Vinegar

½ Fresh Lemon, juiced

Sea salt

Pepper

Salad:

1 cup Baby Arugula Lettuce, coarsely chopped

2/3 cup Flat leaf Parsley, chopped

1 Cup Red Leaf lettuce and/or Boston lettuce, coarsely chopped

¼ cup Sun-dried Tomatoes

1/3 cup Roasted Pine nuts

1 cup Parmesan Cheese shavings

Dressing:

¼ cup Red Pepper Vinegar

¼ cup Olive oil

Salt and Pepper to taste

Preparation:

1- Cut the beef into ¼” – ½” cubes

2- Mix beef, chives, Red Pepper Vinegar, olive oil, lemon juice, salt and pepper in a bowl and let marinate for 10-15 min in the refrigerator.

3- In a bowl another bowl mix the baby arugula, parsley, red leaf lettuce, sun-dried tomatoes, pine nuts, Red Pepper Vinegar and olive oil.

4- Place the salad on a plate in a doughnut shape.

5- Place the Carpaccio in the center of the salad.

6- Place the parmesan cheese shavings on top and serve.