Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
1 small pkg chives
1 pint grape tomatoes
4 sticks celery
2 (5 oz) pkgs spring mix (mixed greens)
Peel and mince garlic. Trim and chop chives into small pieces.
4 cloves garlic
Place half of the garlic and half of the chives in a small bowl (reserving the rest for the next step); add oil, salt, and crushed red pepper. Stir to combine the garlic-chive oil and set aside.
4 tsp extra virgin olive oil
⅛ tsp salt
⅛ tsp crushed red pepper
Juice lemon into a large bowl. Add remaining garlic and chives, oil, Dijon, honey, salt, and pepper to the bowl; whisk to combine the dressing and set aside.
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 tsp honey
½ tsp salt
¼ tsp black pepper
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.
1 ½ lb striploin (New York strip) steak
½ tsp salt
½ tsp black pepper
Once the skillet is hot, add oil and swirl to coat the bottom. Add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and let rest, about 5 minutes.
2 tsp extra virgin olive oil
Meanwhile, preheat oven to broil on high; position the rack in the upper third of the oven.
Halve tomatoes. Trim and thinly slice celery crosswise; add both to the bowl with the dressing.
Add mixed greens and blue cheese to the bowl and toss to combine the salad. Set aside.
1 (4 oz) pkg crumbled blue cheese
Slice rolls in half and place on a baking sheet pan, cut-side up; drizzle with the garlic-chive oil. Place in the oven and toast until golden, 1-2 minutes. Remove from the oven and cut each round in half.
2 whole grain buns or rolls
Thinly slice steak against the grain.
To serve, divide salad, steak, and crostini between plates or bowls. Enjoy!