Marinade:

• 1/2 cup olive oil
• 3 cloves garlic, coarsely chopped
• 4 sprigs rosemary
• 8 ounces, beef tenderloin
• Salt and freshly ground black pepper

Grilled Lemon-Roasted Garlic Vinaigrette:

• 2 lemons, halved, seeds removed and grilled cut side down until golden brown
• 1 tablespoon coarsely chopped shallot
• 1 tablespoon coarsely chopped fresh rosemary
• 3 cloves roasted garlic
• 1/2 cup olive oil
• Salt and freshly ground pepper

Salad:

• 8 cups chopped romaine lettuce
• Grilled Beef Tenderloin, diced
• 8 slices prosciutto, julienned
• 12 scallions, grilled and chopped
• 2 yellow tomatoes, diced
• 2 red tomatoes, diced
• 1 1/2 cups crumbled Gorgonzola
• 4 hard cooked eggs, peeled and diced
• 2 Haas avocado, peeled, pitted and diced
• Sliced chives