Thanksgiving Salad

Servings: 10 to 12

Ingredients:

For the vinaigrette:

• 2/3 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, pressed or finely minced
• 1/4 teaspoon salt
• Freshly ground black pepper

For the salad:

• 3 medium D'Anjou pears, thinly sliced
• Juice from 1/2 lemon
• 16 ounces salad greens
• 8 ounces Brie, thinly sliced and cut into 1-inch pieces
• Seeds from 1 large pomegranate
• 1 1/2 cups pecan halves, toasted

Instructions:

1. 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.
2. 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.

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