Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 teaspoon honey
• 1/4 cup chopped hazelnuts, or walnuts
• 1/3 cup raspberries, blackberries and/or blueberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1 small clov garlic, crushed and peeled
• 1/8 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 2 tablespoon finely chopped shallots
• 10 cups mesclun salad greens, (about 8 ounces)
• 1 cup blackberries, raspberries and/or blueberries
• 1/2 cup crumbled feta, or goat cheese (4 ounces)

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Cooking Directions

Step 1

To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.

Step 2

To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.

Step 3

To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.