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