Beef & Blue (Times Two!) Salad
We served this hearty salad during our September 2021 Vina Vita Release Party paired with 2018 Barranca, 2018 KanKar, and the inaugural blend of our Vina Vina Red Blend. The bold tannins in our red blends are a perfect counterpoint to the fat in the steak and blue cheese in this salad. The bright yet earthy blueberry in the fruit and the jam are a perfect match for strong tannins. The slight bitterness of the arugula and vinegar is nicely balanced with the slight sweetness from the jam and berries. This salad can be amended according to your taste - it works very well as an appetizer, side, or entree. Enjoy!
Directions
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!
Ingredients
arugula (or your greens of choice)
creamy blue cheese - use your favorite or Cambozola
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
