My friend Sara is having a rough week so thought I would bring her a delicious, healthy meal so she had one less thing to figure out. Blueberry basil vinaigrette takes this salad from blah to brilliant. Spring greens with steak fingers, pink lady apple chunks, fresh blueberries, basil leaves, walnut pieces, and crumbled gorgonzola cheese. Mmmmmmm
Sara’s Blueberry Steak Salad
1/4c balsamic
1T dijon mustard
1/4t salt
1/4t pepper
1/3c evoo
6oz tin blueberries,crushed
18g tin fresh basil leaves
1 pound New York Strip Steak
1T avocado oil
5oz tin spring mix
1/4c gorgonzola cheese
2 pink lady apples
1/4c walnut pieces
Blueberry Basil Vinaigrette
In blender, pulse on low together 1/4c balsamic vinegar, 1T dijon mustard, 1/4t salt, 1/4t pepper, and 1/4c blueberries until the berries are crushed. This is two or three pulses for my blender.
When blueberries are crushed, on blender’s lowest setting add 1/3c extra virgin olive oil slowly. When all is added turn off the blender. Pour vinaigrette into small jar or bowl.
Stir in 2T fresh basil, chopped.
You can do this with a whisk if you prefer. Start with the blueberries, crushing them in a pestle or with the back of spoon in your bowl. Then add the balsamic, dijon, salt and pepper. Whisking until combined then drizzling in the olive oil.
Prepare meat
1lb. NY Strip Steak, trim excess fat then cut steak into 1/4″ slices. In a small bowl combine 3T of blueberry sauce and steak pieces. Set in fridge to marinate for 30 minutes minimum (overnight is ok).
In a frying pan, on medium high heat, when pan is hot add 1T avocado oil. Lower the heat to medium and fry the steak pieces 1-2 minutes per side.
Assemble your salad
Toss together 5oz tin of spring mix with remaining basil, torn into pieces, 2 pink lady apples, diced, remaining blueberries, steak pieces, 1/4c gorgonzola cheese, crumbled, and 1/4c walnut pieces, and 2-3T vinaigrette. Add additional vinaigrette until you have as much as you like.
