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Greens with Chèvre and Berries

James Carrier
Yield Makes 10 servings
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.


  • 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

Nutrition 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

How to Make It

  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.