Pears In Paris Summer Green Salad

• Dressing: 2 TBL White Balsamic Vinegar or White Wine Vinegar, 1 TBL Mayonnaise, 1.5 TBL Dijon Mustard, 1/2 tsp dried thyme, 1/4 tsp salt, 1/8 tsp freshly ground pepper, 1/4 tsp sugar, 1/2 cup olive oil
• 1/2 head Romaine lettuce and 1 head butter lettuce (or two 4 oz bags of greens)
• 1 large Avocado, cut into 1" cubes, 6 oz. well chilled brie cheese cut into 1" cubes, 1 large Bartlett pear sliced and cut into 1" square pieces, 1/4 cup pine nuts, 1 TBL olive oil

1. Toast Pine Nuts in 1 TBL olive oil and set aside to cool. Prepare dressing in a small bowl by combining vinegar, mayonnaise, dijon mustard, thyme, salt, pepper, sugar with a whisk. Slowly wisk in olive oil until dressing thickens. Cut up or tear lettuce into bit sized pieces and place in large salad bowl. Add dressing to the lettuce one spoonful at a time until well covered. Add chunked avocado, brie, pears and pinenuts and toss gently. Serve immediately and enjoy!

dressing, head romaine, avocado

Taken from www.epicurious.com/recipes/member/views/pears-in-paris-summer-green-salad-1206771 (may not work)