Prepare Mustard-Cider Vinaigrette. Stir into Sweet-Pepper Salsa. Cover and chill.
In a saucepan cook potatoes in a small amount of lightly salted boiling water for 10 minutes. Add peas; cook 1 minute more. Drain. Rinse in cold water. Drain again; set aside.
In a very large bowl combine salad greens and potato mixture; toss. Place flank steak slices in a medium bowl. Toss with 1/2 cup Mustard-Cider Vinaigrette mixture. Add remaining vinaigrette to the lettuce mixture; toss to coat. To serve, place tossed salad on serving platter. Top with flank steak. Makes 4 main-dish servings.
Sweet Pepper Salsa
In a bowl toss together green sweet peppers, serrano pepper, jicama, red onion, fresh cilantro, red wine vinegar, and salt. Cover and chill. Makes about 2-1/2 cups.
In a screw-top jar, combine olive oil, cider vinegar, sugar, fresh cilantro, country-style mustard, salt and black pepper. Cover and shake. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.