# Ingredient list:
→ 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 tablespoons 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 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry smoothly. Using a flower-shaped cookie cutter about 2.5 inches in diameter, cut out 18 flower shapes.
03 - Place pastry flowers on the prepared baking sheet and gently press the center of each to create a slight indentation.
04 - Place one cube of brie and one teaspoon of cranberry sauce into the center indentation of each pastry flower.
05 - Brush the edges of each pastry flower with the beaten egg to promote browning.
06 - Bake for 12 to 15 minutes or until the pastry is puffed and golden. Remove and allow to cool slightly.
07 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
08 - Toss the mixed salad greens with the dressing in a large bowl until evenly coated. Arrange on serving plates or a platter.
09 - Top the dressed greens with sliced pear, toasted nuts, and pomegranate seeds.
10 - Place three cranberry and brie flower bites atop each salad serving and serve immediately.
