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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.

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Linda Spiker


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


  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.