Steak with Artichoke Hearts Salad in olive oil and balsamic vinegar reduction sauce, with crumbled bits of dried fig, tomato, and fresh herbs from the garden with baby lettuces I just picked, pan toasted walnuts & pumpkin seeds with butter & sea salt.  Extra sharp cheddar cheese and topped with my  “Live Blue Cheese Dressing”.  Look what a great salad.  A touch of guacamole on the side.