Steak and Olive Hors d'oeuvres with Fig Dressing

• From: California Fig Advisory Board

Ingredients

• Dressing1 1/4 cups mayonnaise

• 1/2 cup buttermilk

• 2 Tbs olive oil

• 1/2 cup minced, roasted sweet peppers

• 1/4 cup finely crumbled smoked cheddar cheese

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 8 dried California Calimyrna figs, stemmed and chopped

• Salad12 oz New York or sirloin steak

• 24 pitted Kalamata olives, thinly sliced

• 1/2 cup chopped or sliced roasted whole sweet peppers

• 1/4 cup olive oil

• 1/4 cup finely chopped Italian parsley

• 1 pinch salt

• 1 pinch pepper

• 16 Belgium endive leaves

• 8 cups mixed baby greens

• 8 dried California Calimyrna figs, halved

A light and delicious way to get your red meat—steak tossed in a tangy dressing and mixed with olives, sweet peppers, and baby greens.

Directions

• DressingCombine all ingredients except figs in blender; process until smooth. Add chopped figs and process until minced. Chill.
• SaladSauté, broil, or grill steak to medium rare (145°F). Cool to room temperature. Remove any fat and slice thin.
• Turn into mixing bowl and mix lightly with sliced olives, red peppers, olive oil, parsley, and seasonings.
• Divide steak mixture and spoon onto endive leaves; top with fig half. Arrange on platter lined with greens. Spoon dressing over all and serve.