Grilled Steak and Pear Salad

From: BridgePort Brewpub, Portland, OR. Yield: 24 servings.

Honey Vinaigrette (yields 3 cups):
1 cup honey
¾ cup Dijon mustard
2 Tbsp. apple cider vinegar
1 Tbsp. champagne vinegar
1½ tsp. kosher salt
¾ tsp. lemon juice
½ tsp. freshly ground black pepper
75/25 olive oil/canola oil blend

Roasted Pears (yields 72 wedges):
½ cup granulated sugar
1 Tbsp. ground cinnamon
1½ tsp. ground allspice
1½ tsp. kosher salt
½ tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of cayenne
12 firm Bosc pears, cored and cut into 6 wedges ach
3 Tbsp. canola oil or other neutral-flavored oil
***
24 beef shoulder petite tender roasts, 4 to 5-ounce portions
as needed, kosher salt and cracked black pepper
72 cups mesclun lettuce
24 cups baby spinach
6 cups toasted walnuts
6 cups high quality blue cheese, crumbled

For honey vinaigrette: In blender or food processor, mix all ingredients except oil.

With motor running, slowly drizzle in oil to create an emulsion. Before serving, taste and adjust seasoning. Dressing will thicken when chilled, due to the amount of honey.

For roasted pears: Mix together sugar and spices. Toss pears in sugar mixture, and then in oil. Roast in 400°F oven for 15 to 20 minutes on a silicone mat, or caramelize slowly in a cast-iron pan. Do not over-roast. Pears should have a bit of bite.

For each serving, to order: Season 1 roast with salt and pepper. Grill to medium rare or desired doneness; carve across the grain into ½” slices. In a mixing bowl, combine 3 wedges roasted pears, 3 cups mesclun lettuce, 1 cup baby spinach, ¼ cup walnuts and 2 Tbsp. cheese. Add 2 Tbsp. honey vinaigrette. Season with a pinch of salt and pepper, and lightly toss to combine. Mound salad on plate; fan beef slices alongside. Sprinkle with another 2 Tbsp. cheese.