From My Carolina Kitchen

1 cup fresh blueberries, divided

½ cup chopped toasted pecans or walnuts

3 tablespoons raspberry vinegar or other fruity vinegar such as fig vinegar

1 tablespoon minced shallot

1 teaspoon sugar

3 tablespoons walnut oil

1 pound of steak, I used a NY strip

Kosher salt

Freshly ground black pepper

8 cups fresh baby spinach

¼ cup crumbled feta cheese

Preheat grill to medium. In a food processor, pulse ¼ cup blueberries, ¼ cup nuts, vinegar, shallot, sugar and a pinch of kosher salt to form a chunky paste. With the motor running, add the oil until incorporated. Transfer the dressing to a large bowl and set aside.

Sprinkle steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a plate for 5 minutes before slicing.

Add spinach to the bowl with the dressing and toss to coat. Taste for seasonings and add more salt and pepper if desired. Divide the salad among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta cheese and remaining blueberries and walnuts. Perfect with a glass of red wine.

Adapted from Eating Well – serves 4