Blueberry & Brie Salad With Roasted Pecans

• 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

1. Make the dressing by shaking all ingredients in a glass jar. To marry the flavors, make the day before.
2. Layer the ingredients on a platter or a large flat dish in the order given above.
3. Toss gently with enough dressing to lightly coat.
4. Enjoy!

salad, handful, arugula, avocado, brie, blueberries, pecans, dressing, grape seed oil, raspberry vinegar, shallot, white sugar, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/blueberry-brie-salad-with-roasted-pecans-1205924 (may not work)