Keeping it green till Saint Paddy’s Day!

This gorgeous salad was inspired by a salad I had in Sundance Utah when we were at the film festival. Although I have to say my version is better…well I guess I didn’t have to say it, but I did anyway.

Greens set atop an arrangement of Brie and pears, and then topped with raw pecans and drizzled with a Honey Champagne Vinaigrette. Heavenly.

Pear and Brie Salad with Honey Champagne Vinaigrette

Brie is a soft creamy cheese from France encased in a grayish white ‘rind’, otherwise known as mold. If that bothers you go ahead and cut it off (don’t worry about all those French chefs turning over in their graves).

Pear and Brie Salad with Honey Champagne Vinaigrette

This salad is all about the arrangement! It’s like a little star burst…if stars were made of fruit and cheese.

Pear and Brie Salad with Honey Champagne Vinaigrette

Of course our salad dressing is made with heart healthy olive oil and tummy pleasing vinegars.

Pear and Brie Salad with Honey Champagne Vinaigrette

The Recipe: Pear and Brie Salad with Honey Champagne Vinaigrette

You will need: Champagne Vinegar and sea salt (I use Maldons)

Print
Pear and Brie Salad with Honey Champagne Vinaigrette
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This gorgeous salad was inspired by a salad I had in Sundance Utah when we were at the film festival. Although I have to say my version is better…well I guess I didn’t have to say it, but I did anyway.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Salad:
  • 4 cups baby field greens
  • 2 pears, thinly sliced
  • 1- 8 oz round brie cheese, thinly sliced (4-6 slices per salad)
  • 1/3 cup dried cranberries
  • 1/2 a ripe avocado, optional
  • 1/3 cup raw pecans, or go fancy and caramelize them
Honey Champagne Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Champagne Vinegar
  • 2 tsp apple cider vinegar
  • 1 Tablespoon minced shallots
  • 1 Tablespoon honey
  • 1 pinch sea salt (I use Maldons)
  • few turns freshly ground pepper
Instructions
  1. Dressing: Place all dressing ingredients in a small container and whisk. Refrigerate extra dressing for up to a week.
  2. Lightly dress greens. Arrange pear and brie slices on a plate, alternating each, drizzle lightly with a little dressing. Top with dressed greens, cranberries, pecans and a few extra slices of pear. Drizzle with a tad more dressing if desired. Serve.

Pear and Brie Salad with Honey Champagne Vinaigrette

Gorgeous! You know what would go fabulously well with this salad? This salmon…

Salmon with Garlic Butter Sauce

This is my “Salmon with Garlic Butter Sauce” The recipe and tips for buying fish can be found here on one of my favorite blogs, Home Grown and Healthy. I am guest posting while Aubrey is on maternity leave. Yes, we bloggers try to help each other out that way!

I don’t know about you, but I am hungry now. Thanks for stopping by, I really do appreciate it! Please subscribe and share on social media, it all helps me out. Have a fabulous day!

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