Ingredients
1 head Bibb or Boston lettuce
1/4 cup dried cranberries
1/4 cup Cointreau or Triple Sec (optional)
1/2 red onion
1/4 apple
1-2 tablespoons white wine vinegar
1 small pumpkin
16 pecans
8 slices Brie
Balsamic vinegar
Olive oil
Preparation
Soak cranberries in Cointreau. Set aside. Mince the onion and apple as finely as possible; dress with the white wine vinegar and a splash of olive oil. Set aside. Peel pumpkin and slice 8-12 one half inch crescent-shaped slices. Brush with oil and roast under broiler until tender (3-5 minutes per side). Set aside. Toast pecans one minute under broiler. Set aside. Now you’re ready to assemble! Tear up lettuce and place on salad plates. Spoon on a river of onion/apple. Sprinkle with cranberries, reserving liquid for the dressing. Arrange pumpkin, pecans, and brie. Make dressing with balsamic vinegar, cranberry liquid, and olive oil. Dress & enjoy!
