How to make it

  • Heat the oven to about 400 degrees and cut the peppers in half and roast. Watch the oven and as soon as the edges of the peppers start to turn black, remove.
  • place the pecans on a cookie sheet and watch carefully so as not to burn.
  • Remove from oven and cool before breaking into pieces. Use a rolling pin and gently roll over the pecans keeping the pieces large.
  • In a small bowl whisk together oil, vinegar, mustard, honey. salt and pepper.
  • Place spnach in bowl and por dressing over the top to coat.
  • Add red peppers, pecans and brie. Toss again.

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Awesome dish, very nice combo.
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  • darmorrow 10 years ago
    I make sure that it's really cold. You'll notice that the pieces are about an inch by an inch. And then the thickness of the cheese. That's the way I do it. If it's still too difficult, it's possible to dampen a knife that is at least as broad as the cheese is thick and then it goes pretty fast. Just don't make the knife too wet and dry the cheese (if you can) afterwards.
    You can also get a lower fat version of the regular brie although there are many who would not consider that real brie. :-)
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  • coffeyhouse2 10 years ago
    How do you cut small pieces of Brie? Isn't this a really creamy cheese that is more of a blending or melting cheese. Otherwise it sounds very delicious!
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  • jgpgarrett 10 years ago
    This was yummy - just had it for lunch, but cheated with red peppers from Fresh Market.
    Was this review helpful? Yes Flag

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