This recipe is easily adjustable to fit the number of people you are serving. 1 large rib-eye steak is perfect for 2 people; 1 filet mignon per person. Preheat oven to 350F. Drizzle the steak(s) with olive oil and balsamic vinegar and sprinkle with a generous amount of Kosher salt and black pepper. Rub the seasonings into the meat on both sides. Place the steaks into the refrigerator and allow them to marinate. If you have the time, marinate the steaks for an hour.

Prepare the salad dressing. Combine the cream, blue cheese, olive oil and seasonings in a large bowl or measuring cup. Whisk and mix until the blue cheese is broken up and blended with the cream. Set the dressing into the refrigerator until ready to use.

Prepare the salad. Spread a generous amount of spring greens over each serving dish. Top with diced apple, sliced red onion, nuts and dried cranberries. If desired, add sliced avocado on the side.

Prepare the steak(s). Preheat a medium sized frying pan over medium-high heat. Add a drizzle of olive oil to the pan once it's hot. Pat the steaks dry with paper towels to get rid of excess liquids. Add to the hot pan and sear on both sides until caramelized and browned. Transfer the steak into the oven and cook to desired doneness, about 7 minutes for medium.

Let the meat rest for a few minutes before slicing into thin slices. Place directly on top of prepared salad and drizzle with prepared salad dressing. Serve with toasted baguette on the side and with red wine.