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Brie And Roasted Red Pepper Salad

salads, vegetables, cheese

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon (each) Dijon mustard and liquid honey
pinch salt
pinch pepper
8 cups baby spinach; trimmed
2 roasted sweet red peppers; cored and cut into strip
1/2 cup pecan pieces; toasted
4 oz Brie cheese; cut into 1- x 1- x 1/4-i

ln small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Place spinach in salad bowl; pour dressing over top and toss to coat. Add red peppers, pecans and Brie cheese; toss again.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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