Grilled Bison-Goat Cheese Spinach Salad w/ Pinenut Brittle and Pear Vinaigrette

2 Bison Round Sirloin Tip Steaks (approximately 1.5 lb)

1 cup Pear Sake

1 cup Soy Sauce

2 Scallions, sliced on the bias

¾ cup Pear Balsamic Vinegar

¼ cup Wild Oats Extra Virgin Olive Oil

1 log of Goat Cheese

½ cup Pine nuts

2 tbsp. Butter

2 tbsp. Organic Wild Oats Brown Sugar

1 10-oz Package Fresh Baby Spinach

Marinade Bison overnight in pear sake, soy sauce and green onions.

Bison--- Grill to desired doneness, serve warm or cold. Slice bison on the bias ¼ inch thick pieces. Spread with goat cheese on top of each piece.

Pine nut Brittle--- Heat sauté pan on medium-high heat add butter to melt, then pine nuts, toast. Then place brown sugar to make the brittle. Place on parchment paper to cool down.

Vinaigrette-   In a small bowl add pear balsamic & olive oil, whisk until blended.

To assemble salad place spinach in a large bowl add vinaigrette. Place spinach mixture on a plate; place feathered Bison-Goat cheese on top of salad. Add pine nut brittle. Grill to desired wellness. You may serve it warm or cold.