# Components:
→ Cranberry and Brie Flower Bites
01 - 1 sheet puff pastry, thawed
02 - 4 oz brie cheese, rind removed, cut into 18 small cubes
03 - 6 tbsp cranberry sauce (whole berry preferred)
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 tbsp extra-virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and freshly ground black pepper, to taste
# Method:
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 approximately 2.5 inches in diameter, cut out 18 flower shapes.
03 - Arrange the pastry flowers on the prepared baking sheet. Gently press the center of each flower to create a slight indentation.
04 - Place one cube of brie and 1 teaspoon cranberry sauce in the center 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 golden and puffed. Remove and allow to cool slightly.
07 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
08 - Toss the mixed salad greens with the prepared dressing until evenly coated. Arrange on a serving platter or individual plates.
09 - Scatter pear slices, toasted nuts, and pomegranate seeds over the dressed greens.
10 - Top each serving with three cranberry and brie flower bites. Serve immediately.
