Asian Pear, Pistachio, and Brie Wedge

By bakers_delight85

Ingredients

• Raspberry Vinaigrette:
• 1/2 cup seedless raspberry preserves
• 1/2 cup red wine vinegar
• 2 Tbsp. honey
• 1 garlic clove, minced
• 1 tbsp. fresh lemon juice
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 cup grapeseed oil
• Salad:
• 1 head iceberg lettuce
• 1/2 pound mixed greens
• 1 Asian pear, cut in half, cored, and thinly sliced in half circles
• 1 Granny Smith apple, cut in half, cored, and thinly sliced in half circles
• 1 red apple, cut in half, cored, and thinly sliced in half circles
• 1 cup shelled pistachios, chopped
• 1 red onion, thinly sliced
• 1 8-ounce wheel Brie, cut into slices and softened at room temperature

Details

Servings 4

Preparation

Step 1

To make the vinaigrette, add the preserves, vinegar, honey, garlic, lemon juice, salt and pepper to a food processor or blender and blend to combine. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Set aside until ready to use.
To make the salad, remove the root end from the lettuce and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 Tbsp. of the dressing. Top with the pear, apples, pistachios, and onion. Place slices of the Brie around each wedge.