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Arugula, Blackberry, and Gorgonzola Salad

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I copied this out of a Sunset Magazine on the back side of a paper baguette sleeve one afternoon at hand therapy. Didn't have much time, so it's only the essentials, but I figured it might be worth a try, and at least nobody'd be likely to have eaten it before.

I quadrupled it for a Fourth of July party, and it went over so well that I am including it here.


1 T. lemon juice

3 T. olive oil

¼ t. dry mustard

¼ t. salt

¼ t. ground black pepper

1 T. fresh thyme

6 oz. or 3 c. arugula (the English language name for this stuff  is "rocket lettuce" or just "rocket", but most Americans now call it "arugula".)

6 oz. or 1½ c. marionberries or loganberries or any of the other blackberries

2 oz. blue cheese, crumbled (My favorite blue cheeses are aged gorgonzola, roquefort, and Point Reyes Original Blue, but none of them crumbles very well. It's much easier to do this with a drier blue cheese like D'Aosta or Cabrales. I am informed that you can buy containers of pre-crumbled blue cheese in supermarkets, but i am gravely suspicious of pre-crumbled foods and thus have not tried them even though they would certainly make distributing the cheese easier.


Whisk together the lemon juice, oil, mustard, salt, and pepper.

Mix in the thyme.

Toss with the lettuce.

Toss with the berries.

Plate and sprinkle with the cheese. For the party, I just dressed the lettuce and thyme, put the blackberries on, and then sprinkled the cheese on top.  Made a good presentation.

For a variation, you could use walnut oil and tayberry-jalapeño vinegar, omit the black pepper, and decorate it with a scattered handful of freshly toasted walnut pieces.  Alas, tayberry-jalapeño vinegar is hard to find unless you are a Friend of Matte, so you might just have to use raspberry vinegar.

Wintertime variation:  Since we are now way too green to eat berries flown in from South America when our own blackberries are unavailable, just skip the berries and use lots of freshly roasted walnuts.