Steak Salad

5 tablespoons red wine vinegar
2 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
2 teaspoons djion mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 1/2 tablespoons olive oil
salt and pepper to taste
3/4 pound snow peas, trimmed and strings discarded
1 small red onion, sliced thin crosswise
3/4 pound vine-ripened cherry tomatoes, halved
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 4 cups)
3/4 pound marinated cooked flank steak, preferrably grilled rare, cut into thin slices
1 small can mandarin oranges, drained
Grated Romano cheese 

Whisk vinegar, honey, soy sauce, mustard and garlic together. Slowly whisk in oil and whip until creamy. Check seasoning and add salt and pepper. Place remaining ingredients in salad bowl, topped with steak. Pour over dressing and toss to serve. Garnish with grated romano cheese and mandarin oranges.