Green Winter Salad with Pistachio-Encrusted Prime Rib

Ingredients

For the Prime Rib:
1 lb prime rib, cooked medium-rare and thinly sliced
1 cup pistachios, finely chopped
¼ cup Dijon mustard
1 tsp garlic powder
½ tsp black pepper
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For the Dressing:
3 tbsp SOOC Blood Orange Olive Oil
2 tbsp SOOC Fig Balsamic Vinegar
1 tbsp garlic, minced
Juice of ½ a blood orange
2 tbsp honey
Salt and black pepper, to taste
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For the Salad:
1 small head butter lettuce
½ cup crumbled blue cheese (optional)
1 blood orange, sliced (or 1 small can mandarin oranges, drained)
1 avocado, cubed
1 cucumber, sliced

Directions

1. Brush the prime rib with Dijon mustard, then press chopped pistachios onto the surface. Warm in a 400°F oven for 5–10 minutes.

2. In a small bowl, whisk together dressing ingredients.

3. Arrange lettuce on a platter and top with avocado, cucumber, blood orange slices, and blue cheese. Add prime rib slices. Drizzle with dressing and serve immediately.