Warm Chicory Steak Salad With Agrodolce Dressing

• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 teaspoon minced fresh rosemary leaves, divided
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon pepper, divided
• 3/4 to 1 lb. New York strip steak
• 2 tablespoons olive oil, divided
• 1/3 cup minced shallots
• 1/4 cup golden raisins
• 3/4 pound radicchio, cored and cut lengthwise into 1 1/2-in.-wide wedges
• 1 1/2 qts. loosely packed escarole, cut crosswise into 1 1/2-in.-wide ribbons
• 1 large Bosc pear, cut lengthwise into slim wedges
• 1/4 cup flat-leaf parsley leaves

1. In a small bowl, combine vinegars, honey, 1/2 tsp. each rosemary and salt, and 1/4 tsp. pepper; set aside.
2. Heat a 12-in. frying pan over medium-high heat. Season steak all over with remaining 1/2 tsp. each rosemary, salt, and pepper, then rub with 1/2 tbsp. oil. Cook steak in pan, turning once, until medium-rare, 8 to 9 minutes. Transfer to a large bowl and tent with foil.
3. Reduce heat under pan to medium. Add remaining 1 1/2 tbsp. oil and the shallots; cook, stirring often, until softened, 2 to 3 minutes. Stir in raisins, then add radicchio and vinegar mixture. Cook, stirring occasionally, until radicchio just starts to wilt (wedges will break apart), 2 minutes; with slotted spoon, transfer radicchio to bowl with steak. Add escarole to pan and cook until it's barely wilted, about 1 minute. Remove from heat.
4. Slice steak crosswise, trimming fat, and return to bowl with radicchio mixture. Add escarole, pears, and parsley; toss to mix and transfer to a platter.

balsamic vinegar, red wine vinegar, honey, rosemary, kosher salt, pepper, new, olive oil, shallots, golden raisins, radicchio, ribbons, pear, flatleaf parsley leaves

Taken from www.myrecipes.com/recipe/warm-chicory-steak-salad-agrodolce-dressing (may not work)