Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces arugula (about 13 cups)
6 ounces marionberries or blackberries (1 1/2 cups)
2 ounces mild blue cheese
Preparation
1. In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.
2. Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.
from Sunset Magazine June 2008
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces arugula (about 13 cups)
6 ounces marionberries or blackberries (1 1/2 cups)
2 ounces mild blue cheese
Preparation
1. In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.
2. Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.
from Sunset Magazine June 2008
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