Roast beef salad:
1. cook roast beef (recipe here):
2. dressing: 3 parts olive oil, 1 part Dijon mustard, 1 part honey, 1 part balsamic vinegar (can be replaced with lemon juice or wine vinegar), a little salt and pepper. Shake everything to the state of emulsion and try. There should be a sweet-sour sauce with a distant mustard tinge. I love this salad enough dressing (70-100 ml. per serving).
3. Wash, Dry and spread salad leaves on a plate (I like the mixture of arugula with chard), then throw fresh tomatoes, cream cheese/feta, sprinkle with ½ part of the dressing, then a layer of dried tomatoes, then thinly sliced meat, the remaining dressing, a little truffle oil. Finish with balsamic cream and capers.
Nuances:
If there are no ingredients – it does not matter, they can be omitted. But know – without them it will not be quite so.
I did not consider the exact proportions of the ingredients in the dish, but for 1 person approximately: a handful of greens, 1 small fresh tomato or 5 PCs.cherry tomatoes, 50 grams of cheese, 5-6 dried tomatoes, 150-200 gr of meat and a pinch of capers.
For beauty, I always leave a few pieces of meat and throw over the meat, already poured with sauce, (before the stage with capers), because meat with dressing does not look as aesthetically pleasing as without it;)
I do not know how cumbersome and florid the recipe sounds, but it is very simple and fast in fact. All Bon Appetit!