Spinach Salad with Pears, Brie and Raspberries
Who can argue with a spinach salad?
Ingredients
- 250 g fresh spinach
- 2 pears - ripe, cored, and sliced
- 1 round brie - small, room temperature, peeled and diced
Garnish
- 50 g raspberries - fresh
- 50 g pine nuts - toasted (can substitute slivered almonds)
Dressing
- 3 tbsp raspberry vinegar
- 5 tbsp olive oil
- 1 tsp white sugar
- 1/4 cup raspberries - mashed, can be fresh or frozen
Instructions
Dressing
- Whisk or blend ingredients together and refrigerate until ready to serve
Salad
- Wash spinach and remove any long stems. Spin dry in a lettuce spinner and wrap in a tea towel (to wick away the moisture). Store in the refrigerator until ready to use.
- Divide the spinach among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of toasted seeds and/or nuts. Drizzle with dressing.