Pear and Brie Salad with Cashews and Dried Cranberries
- 1/4 cup balsamic vinegar
- 2 Tbsp mild agave nectar, or more to taste
- 1 Tbsp Dijon mustard
- 1/4 cup olive oil (not fruity)
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 4 cups thinly shredded romaine lettuce
- 1 ripe pear, thinly sliced
- 2-3 oz ripe brie cheese, sliced
- 4 Tbsp roasted, unsalted cashews
- 4 Tbsp dried cranberries
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cashews, roasted unsalted (4 Tbsp)
- Cranberries, dried (4 Tbsp)
- Pear, ripe (1)
- Romaine lettuce (4 cups)
- Condiments
- Balsamic vinegar (1/4 cup)
- Dijon mustard (1 Tbsp)
- Cooking & Baking
- Agave nectar, mild (2 Tbsp)
- Black pepper, fresh (1/4 tsp)
- Kosher salt (1/4 tsp)
- Olive oil (1/4 cup)
- Dairy
- Brie cheese, ripe (2 oz)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published September 11, 2012 (5 months ago).
117 people saved this recipe.
