Pomegranate, Pear, Pecan, & Brie Salad ~ AKA, Thanksgiving Salad

• Produce

  • 1 clove Garlic
  • 1/2 Lemon, Juice of
  • 16 oz Salad greens

• Condiments

  • 1/4 cup Balsamic vinegar, good quality
  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 cups Pecan, toasted halves

• Dairy

  • 8 oz Brie

• Other

  • Seeds from 1 large pomegranate
  • 3 Medium (ripe, yet firm d'anjou pears, thinly sliced

Found on fivehearthome.com

Description

Directions

• To prepare Balsamic Vinaigrette, measure all of the ingredients into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
• Immediately after cutting the pear slices, place them in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and gently shake to coat. In a large salad bowl, layer salad greens, pear slices, pieces of Brie, pomegranate seeds, and toasted pecans. Just before serving, dress with desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.