This recipe courtesy of the The Cowboy Cook Jeff Tracy

Ingredients:                          

• 1 lb Skirt Steak (season with salt and pepper)
• 12 oz salad greens
• 3 oz mandarin oranges, drained
• ¼ cup dried apricots
• ¼ cup dried cherries
• ¼ cup dried cranberries
• 3-4 oz sugar snaps peas
• 1 med. red onion diced or julienned
• 4-5 slices of bacon
• Shaved parmesan cheese
• Wine, Pinot Gris or Chardonnay

Instructions:

1.  Soak dried cherries apricots and cranberries in wine for 15-20 minutes. Toss into large bowl with salad greens - sugar snap peas, red onions (julienned or diced), mandarin oranges, cherries, apricots and cranberries. 
2. Grill skirt steak and cut against the grain into strips, fry bacon until crisp and then crumble. Save the drippings.
3. Top salad with bacon, skirt steak and shaved parmesan (you may add caramelized macadamia nuts or caramelized pecans to topping.  Drizzle or toss with hot salad dressing (see recipe below).

Hot salad dressing:

Use the bacon drippings in a sauce pan over a medium high heat add a teaspoon of garlic, 1 cup of wine, ½ teaspoon of balsamic vinegar and 2 teaspoons of sugar. Bring to a boil and remove from the heat. You can add chopped onions and bacon if you wish. If you want to add some zip, add ¼ teaspoon ground chipotle pepper.