Brie and Cranberry Salad
A colorful first course salad. The cranberries and toasted walnuts add a nutty sweetness to the delicate greens.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Plate
- Airtight container
- Refrigerator
Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons GOLDEN BLOSSOM HONEY
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 (5 ounce) package baby Romaine lettuce leaves
- 1/4 cup dried cranberries
- 1/2 cup walnuts, toasted
- 4 ounces Brie cheese, cut into 12 pieces (about 1/4-inch by 2-inches)
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