# 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 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 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
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out puff pastry smoothly. Using a flower-shaped cookie cutter (2.5 inches), cut out 18 flower shapes.
03 - Place pastry flowers on the baking sheet and gently press the center of each 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 beaten egg to enhance browning.
06 - Bake for 12 to 15 minutes, until golden and puffed. Allow to cool slightly before handling.
07 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
08 - Toss mixed greens with the dressing in a large bowl until evenly coated, then transfer to serving platter or plates.
09 - Arrange pear slices, toasted nuts, and pomegranate seeds evenly over the dressed greens.
10 - Top each serving with three cranberry and brie flower bites and serve immediately.
