Wednesday, July 15, 2009

Recipe: Marionberry, Blue cheese, and Arugula salad

3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1 tablespoon dried thyme leaves
1/4 teaspoon dry mustard
1/4 teaspoon salt and freshly ground pepper
6 ounces arugula (about 13 cups)
6 ounces marionberries or blackberries (1 1/2 cups)
2 ounces mild blue cheese

In a salad bowl, whick together olive oil, lemon juice, 1 teaspoon thyme leaves, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Add arugula and gently toss until leaves are coated with dressing.

Add berries and gently toss.

Divide among 4 salad plates.

Crumble 1/2 ounce cheese on each salad.

Sprinkle with remaining thyme, salt and pepper to taste.

Makes 4 servings.

NOTE: I substituted the marionberries or blackberries and used blueberries. You could even use dried cranberries.

Sunset magazine June 2008
Print Friendly and PDF

No comments:

Post a Comment