# Components:
→ Cranberry and Brie Flower Bites
01 - 1 sheet thawed puff pastry
02 - 4 oz brie cheese, rind removed, cut into 18 small cubes
03 - 6 tbsp whole berry cranberry sauce
04 - 1 egg, beaten (for egg wash)
→ Salad
05 - 4 cups mixed salad greens (arugula, baby spinach, frisée)
06 - 1 small pear, thinly sliced
07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 1/3 cup pomegranate seeds
→ Dressing
09 - 2 tbsp extra-virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry to smooth. Use a flower-shaped cookie cutter approximately 2.5 inches in diameter to cut 18 flower shapes.
03 - Place pastry flowers on baking sheet and gently press center of each flower to create a slight indentation.
04 - Place one cube of brie and 1 teaspoon of cranberry sauce into the center indentation of each pastry flower.
05 - Brush edges of each pastry flower with beaten egg to seal and promote browning.
06 - Bake for 12 to 15 minutes or until golden and puffed. Remove and allow to cool slightly.
07 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
08 - Toss mixed salad greens with the prepared dressing in a large bowl until evenly coated.
09 - Arrange dressed greens on a serving platter or individual plates. Top with pear slices, toasted nuts, and pomegranate seeds.
10 - Place three cranberry and brie flower bites on top of each salad serving. Serve immediately.
