Marinated Steak Salad

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1 medium shallot, minced

1/2 teaspoon minced fresh rosemary

Salt and freshly ground pepper

3 tablespoons sherry wine vinegar

2 tablespoons Dijon mustard

1/4 cup walnut oil

1/4 cup plus 1 tablespoon vegetable oil

Four 1-inch-thick boneless steaks (about 7 ounces each)

1/2 cup coarsely chopped walnuts

2 Belgian endives, cut crosswise into 1-inch pieces

1 pound escarole, torn into bite-size pieces

4 ounces Roquefort cheese, crumbled (about 1 cup)

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