Brie And Roasted Red Pepper Salad - cooking recipe

Ingredients

Dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
salt, to taste
pepper, to taste
Salad
8 cups Baby Spinach, trimmed
2 red peppers, roasted, cut in strips
1/2 cup pecan pieces, toasted
4 ounces brie cheese, thinly sliced

Preparation

Whisk together oil, vinegar, mustard, honey, salt and pepper.
Place spinach in a salad bowl.
Pour dressing over top and toss to coat.
Add red peppers, pecans, and Brie cheese, toss again.
Serve immediately.