Sunset Magazine's Marionberry, Bleu Cheese and Arugula Salad

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon French tarragon, divided (subbed for fresh thyme)
• 12 teaspoon brown mustard (subbed for dry mustard)
• 14 teaspoon kosher salt
• 14 teaspoon fresh cracked black pepper
• 12 cups arugula leaves
• 1 12 cups marionberries or 1 12 cups blackberries
• 2 ounces blue cheese

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.
5. Crumble the bleu cheese on top of each serving.
6. Sprinkle the remaining French tarragon on top.
7. Season with salt and pepper to taste.

extra virgin olive oil, lemon juice, tarragon, brown mustard, kosher salt, pepper, arugula, marionberries, blue cheese

Taken from www.food.com/recipe/sunset-magazines-marionberry-bleu-cheese-and-arugula-salad-317340 (may not work)