Greens with Chèvre and Berries

Greens with Chèvre and Berries Recipe
James Carrier
Notes: Basil-flavor olive oil is available in well-stocked supermarkets and specialty food shops. If making vinaigrette (step 1) up to 2 hours ahead, cover and let stand at room temperature.

Yield:

Makes 10 servings

Recipe from

Sunset

Nutritional Information

Calories 133
Caloriesfromfat 62 %
Protein 3 g
Fat 9.1 g
Satfat 3.1 g
Carbohydrate 11 g
Fiber 1.3 g
Sodium 67 mg
Cholesterol 9 mg

Ingredients

2/3 cup dried cranberries
2 tablespoons chopped dried apricots
6 tablespoons rice vinegar
1/4 cup basil-flavor or plain extra-virgin olive oil
4 quarts salad mix (about 12 oz.), rinsed and crisped
4 ounces fresh chèvre (goat) cheese, coarsely crumbled
1 cup blueberries, rinsed and drained
Salt and pepper

Preparation

1. In a 2-cup glass measure or small microwave-safe bowl, combine 2 tablespoons cranberries, apricots, and vinegar. Heat in a microwave oven at full power (100%) until steaming, about 1 minute. Let stand at room temperature or chill until cool.

2. In a blender or food processor, whirl fruit mixture until smooth. Pour purée back into glass measure; add oil and whisk to blend.

3. Put greens in a wide, shallow bowl. Add 2/3 of the vinaigrette and mix gently to coat. Scatter cheese, blueberries, and remaining cranberries evenly over greens. Drizzle with remaining vinaigrette. Add salt and pepper to taste.

July 2001