Pear and Brie Salad with Honey Champagne Vinaigrette
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.
easy lunch recipe, light recipe
4cupsbaby field greens
2pears, thinly sliced
1- 8ozround brie cheese, thinly sliced (4-6 slices per salad)
1/2a ripe avocado, optional
1/3cupraw pecans, or go fancy and caramelize them
Honey Champagne Vinaigrette:
1/2cupextra virgin olive oil
2tspapple cider vinegar
1pinchsea salt (I use Maldons)
few turns freshly ground pepper
Dressing: Place all dressing ingredients in a small container and whisk. Refrigerate extra dressing for up to a week.
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.