Thanksgiving Salad

fivehearthome.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

subheading: FOR THE BALSAMIC VINAIGRETTE:

⅔ cup extra-virgin olive oil

¼ cup good-quality balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 teaspoon lemon juice

1 clove garlic, pressed or finely minced

¼ teaspoon salt, plus additional to taste

Freshly ground black pepper, to taste

subheading: FOR THE SALAD:

3 medium (ripe, yet firm) D'Anjou pears, thinly sliced

Juice of ½ lemon (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 ½ cups pecan halves, toasted

Directions at fivehearthome.com

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