In a nut shell: This is my new favorite salad.
This tossed salad is the kind of dish that feels bright, fresh, and just a little elegant without trying too hard. Sweet ripe pears, juicy blueberries, and creamy Brie come together in a beautiful balance of flavors and textures, while crisp greens keep everything lively and light. The Champagne Vinaigrette ties it all together with a delicate tangy finish that makes every bite taste fresh and vibrant. It's a simple salad that somehow feels special enough for entertaining, holiday tables, or an everyday lunch that deserves a little extra flair.
Would I Make This Again?
Absolutely yes! It will be my new “go to” when ever I entertain guests for dinner! It’s amazing.
Points and Perks
- Perk: It’s a restaurant quality salad …well .. because it’s from a fancy restaurant.
- Perk: A fresh combination of sweet, creamy, crisp, and tangy flavors.
- Perk: It’s an easy salad to throw together, especially when you can make the vinaigrette a couple days in advance.
- Point #1: You’ll have leftover Champagne Vinaigrette for tossed salads for the week.
- Point #2: The restaurant also added candied pecans. A lovely idea, except for those of us who have a tree nut alergy.
- Point #3: Brie cheese is simply made to be served along side fruit. It creates a rich, buttery contrast.
- Point #4: Pairs wonderfully with any grilled entree. We served it with my recipe for Grilled T-bone Steak with Cowboy Butter. Wonderful and no other side dish needed.
Explore More Salad Recipes
Please note: The recipe in this article changes each periodically. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.
Tossed Salad with Pears, Blueberries, Brie and Champagne Vinaigrette
Ingredients
- 1 recipe Champagne Vinaigrette
- 3 cups Mixed Greens A spring mix makes a pretty presentation
- ½ cup Blueberries
- 1 Pear thin sliced
- 1 round Brie cheese cut into wedges
- Shredded Carrot for Garnish
Instructions
- Place salad greens in salad bowls.
- Add sliced pears, blueberries, and the small wedges of brie cheese. Leave rind on the brie.
- For presentation reasons, don't toss the salad and top with some grated carrot for color and garnish.
Notes
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
This salad was delicious!!! Even though I didn’t have the Chimayo chile powder, I used Hungarian paprika & cayenne pepper, the champagne vinaigrette was delicious to compliment the salad! Thanks LeaAnn!!
Lea Ann,
I am a fan of Karen’s too! I think it has been about fifteen years.
This is a tasty summer dish. Marinated grilled chicken breasts, lot of lemon and an olive tapenade-put me down!
Well I’m a little confused from the comments because I’m reading about your big Italian salad and others are talking about soups and peaches. Anyway, your comment that this was your best salad yet says a lot and I’ll be sure to add the Calabrese Antipasto Salad to the mix.
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
I love lentils but don’t make them as often as I should! Love this weekly recipe!