Another holiday weekend has come and gone, and here I am posting another salad. I promise I didn’t do it on purpose! Its just that long weekends like this always involve friends and family and lots of food. When they’re over I crave vegetables and look for something light. A few days of unhealthy eating really makes me feel gross, so salad is exactly the kind of thing that I look for.
I had a great holiday – CG, Mo, and Heather came to town and we had a great time hanging out. I ate way too much though. And way way too much sweets! Mo brought me cupcakes from Crumbs, and we went to Cheesecake Factory, and I had bread pudding with my lunch at the Pump Station. I’m definitely looking forward to keeping things very light and healthy this week, and hopefully I’ll have some great new recipes to share.
This salad was excellent. The berries were very juicy and sweet and the herbs on the goat cheese were full of flavor. I warmed the cheese in a pan, which gave it an extra creamy texture. It would also be great to encrust the cheese in nuts before warming it (I think pecans or walnuts would work well). Overall, this had a nice balance of sweet and savory and the whole thing was filling without feeling heavy.
- 8 oz strip steak, trimmed
- Salt and pepper
- 2 Tbs balsamic vinegar
- 2 Tbs apricot preserves
- 1 Tbs olive oil
- 2 oz soft goat cheese, like chevre
- 2 Tbs chopped fresh herbs, such as rosemary, parsley, and chives
- 6 cups spring mix, washed and torn
- 1/2 cup blueberries
- 1/2 cup raspberries
Season steak with salt and pepper and grill to desired doneness. Let rest 5 minutes. Slice thinnly across the grain.
Divide cheese into two rounds. Roll in herbs. Gently warm in a pan set over low heat, about 3 minutes.
To make dressing: combine preserves and vinegar, whisking vigorously to fully dissolve preserves. While whisking or using an immersion blender, slowly add oil. Continue to blend until emulsified.
Combine lettuce and berries. Toss with dressing. Arrange steak and cheese over the top.