Sunset Magazine's Marionberry, Bleu Cheese and Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad is bursting with flavor using fresh, local ingredients. Substitute blackberries for the marionberries. Go ahead-I give you permission to splurge on an artisan bleu cheese for this salad! Go on! From the June 2008 issue. For a description of marionberries click on this recipe -> Hello Berry Salsa Ingredients:
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 |
12 cups arugula leaves |
1 1/2 cups marionberries or 1 1/2 cups blackberries |
2 ounces blue cheese |
Directions:
1. In a large bowl whisk together the vinaigrette.
2. Add the fresh arugula leaves and toss gently to coat.
3. Gently stir in the marionberries.
4. Divide mixture among 4 salad plates. Crumble the bleu cheese on top of each serving.
5. Sprinkle the remaining French tarragon on top. Season with salt and pepper to taste.
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