Grilled Beef and Arugula Salad

1 scallion, thinly sliced
2 tbsp olive oil
2 tbsp raspberry vinegar
1 tbsp finely chopped parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 ripe apricots, halved, pits removed
2 4 oz filets mignon (3/4" thick)
1 package (5 oz) baby arugula or spinach
3 tbsp crumbled bleu cheese (optional, adjust nutrition if used)

Prepare charcoal for grilling, preheat gas grill or heat grill pan over medium heat. In large bowl, whisk scallion, 1 2/3 tablespoon oil, vinegar, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper and set aside. Lightly brush cut surface of apricots with remaining oil. Season beef with remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Grill beef and apricots, cut side down. Cook apricots until soft, about 6 minutes. Turn beef midway, cooking 8 minutes for medium-rare or longer for desired doneness. Remove from heat and let stand 5 minutes. Cut apricots into slices thinly slice beef against the grain. In medium bowl, toss arugula with dressing to coat. Transfer to serving plates. Top with slices of beef and sliced apricot halves. Sprinkles with bleu cheese, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user WILLOWDAISY.