Market Salad with Berries and Chevre

• 4 cups mixed mesclun greens
• 24 small sugar snap peas, strings removed
• 2/3 cup fresh blueberries, or 1/2 cup dried blueberries
• 1/2 cup dried cranberries
• 1/2 cup crumbled local goat cheese
• 1/4 cup smoked salted almonds, coarsely chopped
• about 1/4 cup Simple Shallot Vinaigrette
• 1 teaspoon maple syrup

1. If peas are large, cut them in half on the diagonal.

2. Wash and dry greens. Spread them out on either a large platter or individual plates, to make a bed. Arrange the snap peas over the greens and scatter with the berries, cheese, and almonds.

3. Whisk together the vinaigrette and maple syrup in a small bowl. Drizzle over the salad and serve.

from Dishing Up Maine