Brie and Roasted Red Pepper Salad

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

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt, to taste
• pepper, to taste
• 8 cups Baby Spinach, trimmed
• 2 red peppers, roasted, cut in strips
• 1/2 cup pecan pieces, toasted
• 4 ounces brie cheese, thinly sliced

Steps:

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.