Raspberry-Brie Salad with Puff Pastry Croutons

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 4 cup Greens, loosely packed mixed
  • 1/2 cup Raspberries, fresh
  • 2 Scallions

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Balsamic vinaigrette
  • 4 tbsp Honey

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Candied pecans
  • 1 cup Pecans

• Bread & Baked Goods

  • 1/3 sheet Puff pastry
  • 1 handful Puff pastry croutons

• Dairy

  • 2 oz Brie cheese

Found on lemontreedwelling.com

Description

Ingredients

• 4 c. loosely packed mixed greens
• 2 scallions, sliced
• ½ c. fresh raspberries
• 2 oz. brie cheese, sliced
• ⅓ c. candied pecans
• handful of puff pastry croutons
• 1 c. pecans
• 2 Tbsp. honey
• 1 Tbsp. sugar
• ⅓ sheet puff pastry
• 1 egg, beaten
• ⅓ c. olive oil
• ⅓ c. balsamic vinaigrette
• 2 Tbsp. honey
• ½ tsp. cinnamon
• ½ tsp. dried basil

Directions

• Prepare dressing by mixing all ingredients together in a jar and shaking to combine.
• Prepare candied pecans by combining all ingredients in a small bowl, spreading on a baking sheet lined in parchment paper, and baking 10 minutes at 375 degrees. Pecans will harden while they are cooling. **You will have extra.
• Prepare croutons by cutting puff pastry into 1 inch squares, brushing with beaten egg and baking on a baking sheet lined in parchment paper 8-10 minutes at 375 degrees.
• Assemble salad, including pecans and croutons. Drizzle with vinaigrette to taste.