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