Tom's Thanksgiving Salad

Tom's Thanksgiving Salad

Ingredients

• FOR THE VINAIGRETTE:
• 2/3 cup Celia's Gourmet Spanish Extra Virgin Olive Oil
• 1/4 Celias Traditional Dark or White Balsamic Vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 clove garlic, pressed or finely minced
• 1/4 teaspoon salt, plus additional to taste
• Freshly ground black pepper, to taste
• FOR THE SALAD:
• 3 medium D'Anjou pears, ripe yet firm, thinly sliced
• Juice of 1/2 lemon, or more, as needed
• 16 ounces salad greens, such as spring mix, with or without baby spinach
• 8 ounces Brie, thinly sliced and cut into 1-inch pieces
• Seeds from 1 large pomegranate
• 1 1/2 cups pecan halves, toasted

Directions

1. Combine all the vinaigrette ingredients, either shake in a mason jar or whisk in a bowl. Using a mason jar is a great way to store leftovers, and a great way to serve. Just put the lid on tight and give it a good shake before using.
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.
3. In a large salad bowl, layer salad greens, pear slices, pieces of Brie, pomegranate seeds, and toasted pecans.
4. Just before serving, dress with desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.