Beef & Blue (Times Two!) Salad
- Arugula (or your greens of choice)
- Creamy Blue Cheese - use your favorite or a Cambazola
- Steak - however you prefer it (we use flank steak seasoned with salt & pepper)
- St. Dalfour Blueberry Jam (highly recommend this brand as it is not too sweet)
- White Vinegar
- Fresh blueberries
Not a master chef? Not a problem! This is a very approachable salad.
Marinate or season your steak however you best like it. This recipe is very adjustable - use whichever cut of meat you prefer. Grill or pan-fry your meat. Again, this is your preference.
You can make one big salad or plate individually.
Start with the arugula (or your preferred green) as a base.
Add crumbled blue cheese. (Note: a creamy blue cheese, such as a Cambazola is best here. If you have a more sturdy cheese, consider adding a little olive oil to add some fat to the dish.)
Mix blueberry jam with vinegar. The amount will depend on how many people you are feeding but just a dash or two should do it. You are looking for a slightly runny consistency. Set aside.
Top arugula and blue cheese with fresh blueberries and steak.
Dollop with blueberry jam vinaigrette.
Enjoy with a bold red wine and good company!