Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
Photograph by Steve Giralt
Recipe from Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend. Copyright (c) 2015 by Bobby Flay. Published by Clarkson Potter, an imprint of Random House, LLC.