Arugula Salad with Blackberries and Chevre with Blackberry-Thyme Vinaigrette
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
Use ripe, fresh berries, good goat cheese, vinegar and olive oil, and fresh thyme if you can. All of these things will give you the best tasting salad.
  • For salad:
  • 6-8 ounces fresh arugula
  • 8-12 ounces fresh blackberries
  • 4 ounces chevre (goat cheese), crumbled
  • ½ cup toasted hazelnuts, roughly chopped
  • For blackberry-thyme vinaigrette:
  • 3 heaping Tablespoons blackberry jam (seedless, all-fruit is best)
  • 4 Tablespoons white balsamic vinegar
  • 6 Tablespoons extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 teaspoon fresh thyme leaves
  • ¼-1/2 teaspoon grainy or Dijon mustard
  • salt and pepper, to taste
  1. For salad: Place arugula in one large or several smaller salad bowls. Top with the fresh blackberries, chevre and hazelnuts. Drizzle with some of the blackberry-thyme vinaigrette. Pass the remaining vinaigrette alongside.
  2. For blackberry-thyme vinaigrette: Whisk jam with vinegar. While whisking, add the olive oil in a slow, steady drizzle. Add the garlic, thyme, and mustard. Taste and add salt and pepper.
Recipe by Cafe Johnsonia at