Beef with apple and bocconcini salad
November 30, 2016
Scotch fillet and bocconcini make a delicious combination in this fast and fresh salad.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2
1Heat half the oil in a large frying pan over high heat. Cook beef for 3 mins on each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 mins to rest.
2Meanwhile, place the honey, mustard and remaining oil in a small saucepan over low heat. Cook, stirring, until warmed through and honey dissolves. Remove from heat. Stir in the lemon juice. Season.
3Thickly slice the beef. Combine the salad leaves, chives, apple, pecans and bocconcini in a large bowl. Divide among serving dishes and top with the beef. Drizzle with the dressing.