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