1/2 lb greens of choice
6 T good EVOO*
2 T chianti wine vinegar*
Sea salt and fresh ground pepper*
2 oz Parmigiano-Reggiano cheese*
4-5 oz filet mignon steaks
White Truffle Oil*
* Available at ATI
Wash and dry the greens. Whisk together the olive oil, vinegar, sea salt, and pepper and set aside. Make slivers of parmigiano with a vegetable peeler and set aside. Grill the steaks to your liking and when they are done toss the greens with the dressing. Divide the salad onto four plates and place the steak next to them. Sprinkle a little sea salt and pepper onto the steaks and drizzle with truffle oil. Top each steak with the parmigiano slivers and serve.
