Brie, Grape, and Arugula Salad

Serves 2

Dressing

• 1 tablespoon balsamic vinegar
• Squeeze of agave nectar
• Extra virgin olive oil
• Maldon or other flaky salt
• Freshly ground black pepper

Salad

• ½ cup pine nuts
• Large handful baby arugula
• Leaves from 3 fresh tarragon sprigs
• Leaves from 3 fresh dill sprigs
• 1 ½ cups seedless grapes, quartered
• 4 to 5 ounces good-quality Brie cheese, chilled

Directions

To make the dressing, whisk the vinegar, agave nectar, olive oil, and salt and pepper to taste in a bowl. Adjust the seasoning as desired and set aside.

To make the salad, toast the pine nuts in a small dry skillet over low heat for 3 to 4 minutes, until evenly browned. Remove from the heat and set aside.

From: Fresh, Happy, Tasty ~ An Adventure in 100 recipes by Jane Coxwell

Submitted by Mark Marquardt & Rebecca Young Marquardt