Nicole’s fruit vinaigrette is simple and full of seasonal berry flavor. Make it up to 3 days ahead and chill.

8 cups baby greens (5 oz.)
1 recipe Apple-Raspberry Vinaigrette
3 slices apple-wood smoked bacon, sliced crosswise and crisp-cooked
1/2 cup chopped Golden Delicious apple
1/4 cup crumbled blue cheese (Burntside Lodge uses Point Reyes blue cheese)
1/4 cup toasted pine nuts

In a serving bowl toss together baby greens and enough of the vinaigrette to coat greens. Top with bacon, apple, blue cheese, and pine nuts. Serve immediately. Pass remaining dressing. Makes 4 to 6 servings.

APPLE-RASPBERRY VINAIGRETTE: In a small saucepan combine 1 cup fresh or frozen raspberries; 1/4 cup chopped, peeled, and cored Golden Delicious apple; and 1 tablespoon sugar. Cook over medium heat until the raspberries have broken down and the apple is soft, about 5 minutes. Remove from heat and let cool. Place cooled apple-raspberry mixture into a blender with 1/4 cup white balsamic vinegar or raspberry vinegar. Cover and blend until smooth. With the motor running, slowly add 1/4 cup salad oil through the hole in the lid in a thin, steady stream until combined. Chill until ready to serve. Makes 1 1/4 cups.