Before coming to North Carolina, we lived in Seattle; Redmond to be exact. And growing over our back fence were wild blackberry bushes. They’re kind of a scourge there, overtaking fields and sporting sharp thorns. Sort of the Northwest’s version of Kudzu. But we weren’t complaining. When they were at their most ripe, we would emerge in the morning with coffee in hand and a small basket in tow, and pick the huge, sweet berries right off the vine. Succulent yet accessible, I never got tired of the taste.

Tonight, as we strolled the aisles of the supermarket looking for dinner inspiration, we settled on a nice steak. As we neared the checkout, I noticed the blackberries looked beautiful, and they were on sale. Yep, I grabbed a bunch for sure.

I’ve been eating salads all week, as I try to make sure I stay slim for my niece’s wedding next month. But I just couldn’t bear to put another piece of spring mix in my mouth. Yet, I knew these berries would make a fantastic dressing. The answer? Put this lovely, fuchsia emulsion on the steak itself. With a little mint from the garden, a snappy jalapeno, and some honey, I dressed up our plates and made steak and potatoes something worthy of a weekend or company. I even missed rainy Seattle just a little.

Try it for yourself!