Brie and Roasted Red Pepper Salad

Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.

• Ready In: 15 mins
• Serves: 8

Ingredients

• Dressing

• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 1  teaspoon Dijon mustard
• 1  teaspoon honey
•  salt, to taste
•  pepper, to taste

• Salad

• 8  cups  Baby Spinach, trimmed
• 2  red peppers, roasted, cut in strips
• 1⁄2 cup pecan pieces, toasted
• 4  ounces  brie cheese, thinly sliced

Directions

1. Whisk together oil, vinegar, mustard, honey, salt and pepper.
2. Place spinach in a salad bowl.
3. Pour dressing over top and toss to coat.
4. Add red peppers, pecans, and Brie cheese, toss again.
5. Serve immediately.