Okanagan Green Salad With Fruit And Chèvre

By Sunset
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1/4 cup fine dried bread crumbs

2 teaspoons herbes de Provence

1 log (about 6 oz.) fresh chèvre (goat cheese)

7 tablespoons extra-virgin olive oil

1/2 cup pine nuts

1/2 cup fresh raw corn kernels (from 1 ear corn)

1/4 cup white wine vinegar

1 clove garlic, peeled and minced

1 teaspoon Dijon mustard

8 ounces mixed baby salad greens (about 8 cups)

1 nectarine, rinsed, pitted, and cut into ½-inch chunks

1/3 cup raspberries, rinsed

1/3 cup blueberries, rinsed

Blossoms from 5 stems fresh lavender (see notes), rinsed

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