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Arugula Salad with Blackberries and Chevre with Blackberry-Thyme Vinaigrette

Lindsey Johnson
  • 15 minutes
  • Serves 6 to 8

INGREDIENTS

6 oz

Arugula, fresh

8 oz

Blackberries, fresh

1

Garlic clove

1 tsp

Thyme, fresh leaves

3

heaping tbsp Blackberry jam, seedless

1/4 tsp

Grainy or dijon mustard

4 tbsp

White balsamic vinegar

1

Salt and pepper

6 tbsp

Olive oil, extra virgin

1/2 cup

Hazelnuts, toasted

4 oz

Chevre