Grilled swordfish, Basil pesto & arugula truffle salad

Ingrédients for 4 people

Sword fish steak (6 OZ) 4 EAExtra virgin olive oil 6 OZCashew nuts 4 OZGarlic 4 OZ Olive oil 8 OZBasil 1 bunchGoat cheese 6 OZ Arugula lettuce 1 bags Canola oil 10 OZ Walnut oil 4 OZWhite balsamic vinegar 4 OZ Dijon mustard 4 OZParmesan cups 4 EA

Technique

In a blender pureed the Cashew with garlic, olive oil basil and goat cheese until smooth. Keep in a squishy bottle. In blender add the 2 oils vinegar &mustard for 5 SC your vinaigrette is ready. Seared the swordfish to your likeness in hot olive oil 4 minutes on each side. Salt & pepper. Served the pesto under the fish, Tossed the arugula to order with the walnut vinaigrette and served in a parmesan cup on the side.