Ingredients
Salad:
handful of organic greens per person
two handfuls of extra arugula
1 large avocado quartered and sliced
1 cup brie cut into 1 x 1 1/2" lengths
1 to 1 1/2 cups washed and dried fresh blueberries
1 cup coarsely chopped lightly toasted pecans
Dressing:
4 tablespoons grape seed oil (any light vegetable oil can be used but olive oil is too heavy)
2 tablespoons raspberry vinegar
1 medium sized shallot, very finely diced
1 teaspoon white sugar
1/2 teaspoon salt or to taste
freshly ground pepper
Preparation
Make the dressing by shaking all ingredients in a glass jar. To marry the flavors, make the day before. Layer the ingredients on a platter or a large flat dish in the order given above. Toss gently with enough dressing to lightly coat. Enjoy!
