Spinach Salad with Pears, Brie and Raspberries
Print recipe| Serves | 4 |
Ingredients
Garnish
- fresh raspberries
- toasted pine nuts or slivered almonds and/or toasted sesame seeds
Salad Ingredients
- 1 10 oz (283 g) fresh spinach
- 2 ripe pears (cored and thinly sliced)
- 1 small round of brie (room temperature, peeled and diced.)
Dressing
- 3 Tbsp raspberry vinegar
- 5 Tbsp olive oil
- 1 Tsp sugar
- 1/2 cup fresh raspberries (when mashed should be about 1/4 cup or substitute 1 tbsp seedless raspberry jam)
Directions
| Dressing | |
| Whisk or blend ingredients together and refrigerate until ready to serve | |
| Assemble the Salad | |
| Wash spinach and remove any long stems. Spin dry in a lettuce spinner and wrap in a tea towel (to wick away the moisture). Store in the refrigerator until ready to use. | |
| Divide the spinach among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of toasted seeds and/or nuts. Drizzle with dressing. | |