Steak Salad with Blueberries



1/2 c. + 2 T. olive oil, divided

1/4 c. red wine vinegar

1 c. + 1/8 c. fresh blueberries, divided

2 t. dijon mustard

1 t. brown sugar

1/2 t. salt

1/2 lb. chipped steaks, cut into thin strips

1 shallot, thinly sliced

1 t. course black pepper

1 10 oz. package mixed salad greens with spinach

1 4 oz. package goat cheese, crumbled

1/2 c. chopped pecans, toasted


In a container with a tightly fitting lid, combine 1/2 c. olive oil, vinegar, 1/8 c. blueberries, dijon mustard, brown sugar and salt and shake well to break up berries. Set aside.

Heat remaining olive oil in a medium skillet. Add shallot, steak and black pepper and saute until steak is cooked through. Remove steak from skillet and allow to drain on a paper towel.

Combine salad greens, remaining blueberries, goat cheese and pecans in a large salad bowl. Add steak and dressing and toss lightly. Serve.

Recipe courtesy of The Butcher Shoppe.