he sauce that is used to cook the berries is also the salad dressing for this surprising green salad. Cooking the summer fruit in the dressing adds a new dimension to their flavors and makes for a very refreshing and easy summer salad. Use whichever plum is best on the day you're shopping for this salad.

Ingredients:

• 2 teaspoons Napa Valley organic olive oil
• 2 tablespoons orange juice
• 1 teaspoon packed brown sugar
• 12 organic strawberries, hulled and halved
• 1 ripe plum, halved, pitted, and diced
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 4.5-ounce bag Ready Pac organic Mesclun blend greens
• 1/4 cup Flanigan Farms pine nuts, toasted
• 4 tablespoons Chavrie goat cheese (optional)

Instructions:


1. Heat the olive oil, orange juice and brown sugar together in a medium saucepan over moderately high heat. Stir until sugar is dissolved. Add the strawberries and plum pieces and cook until they begin to release their juices, about 2 minutes. Transfer fruit to a glass bowl with a slotted spoon.

2. Add the balsamic vinegar, salt, and pepper to the pot. Cook the sauce 3-4 minutes until thickened. Pour sauce over the berries. Let stand to cool, at least 5 minutes.

3. Toss fruit and sauce with greens and pine nuts. Divide salad among four salad plates and place one tablespoon of goat cheese, if desired on each plate and serve immediately.