Preparation
- Place the walnuts on a baking tray. Toss with maple syrup. Roast in a preheated oven @160C (320F) for 15 minutes; or place into the air fryer for 10 minutes at the same temperature. Remove and allow to cool.
- Whisk together all the dressing ingredients in a bowl or jug until they come together; you can also do this with a hand blender. Set to one side.
- Season the steaks with salt and pepper. Heat a griddle pan over a medium to high heat and grease with olive oil.
- Add the steak once the pan is nice and hot. Cook for 2 minutes on each side for rare, 3 minutes on each side for medium rare, 4 minutes for medium and 5 for medium to well done. Allow the steak to rest on a plate while you assemble the salad.
- Layer up rocket, sliced apple, crumbled blue cheese, dried cranberries, and maple walnuts; you can give these a rough chopping up if you prefer once they have cooled. Pour over a little dressing; store leftovers in the fridge for up to four days in a sealed container.
- Slice the steak once it has rested for about five minutes. Use a decent carving knife to slice it thinly. Layer the slices of steak over the salad.
- Sprinkle with a little black pepper and an extra drizzle of the dressing before digging in.