Ingredients

Vinaigrette
1/2     cup (125 mL) olive oil
1/4     cup (50 mL) good-quality balsamic vinegar
2     tbsp (30 mL) maple syrup
2     tbsp (30 mL) chopped fresh herbs (such as chives, tarragon, chervil or parsley)
1/2    tbsp (7 mL) Dijon mustard
Sea salt and pepper, to taste
 
Salad
2    small rounds of Brie, at room temperature
8    oz (225 g) baby spinach
1    cup (250 mL) thinly sliced red onion
2     cups (500 mL) fresh raspberries
1/2     cup (125 mL) pine nuts?Fresh ground pepper

Directions

Whisk together vinaigrette ingredients. Alter tartness by using more or less oil.

To make salad: Cut each Brie round into 8 wedges; place 4 wedges of Brie around 4 plates. Mound spinach in centre of each; sprinkle with red onion, raspberries and pine nuts.

Drizzle balsamic vinaigrette over top. Grind a little black pepper over salad and serve. Makes 4 servings.