Steak Salad with Shaved Fennel and Dried Cherries

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.