Sunset Magazine's Marionberry, Bleu Cheese and Arugula Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon French tarragon, divided (subbed for fresh thyme)
- 1⁄2 teaspoon brown mustard (subbed for dry mustard)
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh cracked black pepper
-
Salad
- 12 cups arugula leaves
- 1 1⁄2 cups marionberries or 1 1/2 cups blackberries
- 2 ounces blue cheese
directions
- In a large bowl whisk together the vinaigrette.
- Add the fresh arugula leaves and toss gently to coat.
- Gently stir in the marionberries.
- Divide mixture among 4 salad plates. Crumble the bleu cheese on top of each serving.
- Sprinkle the remaining French tarragon on top. Season with salt and pepper to taste.
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RECIPE SUBMITTED BY
COOKGIRl
United States