Beef and Blue Cheese Salad

Beef

• 1 cup nonfat Greek yogurt
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
• 1 pound beef (like New York strip or tbone), trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

• 2 ounces blue cheese
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
• 1 tablespoon honey
• 1-2 tablespoons nonfat Greek yogurt
• 1/8 teaspoon salt
• Freshly ground pepper to taste

Salad

• 1 head butterhead lettuce, torn into bite-size pieces
• 1/2 head radicchio, cored and very thinly sliced
• 1 cup baby arugula or mixed baby greens
• 1/2 cups walnuts, toasted and chopped

1. Preheat oven to 350 degrees.
2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.