# Components:
→ Cranberry and Brie Flower Bites
01 - 1 sheet puff pastry, thawed
02 - 120 g (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 - 120 g (4 cups) mixed salad greens (arugula, baby spinach, frisée)
06 - 1 small pear, thinly sliced
07 - 30 g (1/4 cup) toasted pecans or walnuts, roughly chopped
08 - 40 g (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. Cut out 18 flower shapes using a 2.5-inch flower-shaped cookie cutter.
03 - Place pastry flowers on the prepared baking sheet and gently press the center of each flower to create a shallow indentation.
04 - Place one cube of brie and 1 teaspoon of cranberry sauce into the center of each pastry flower.
05 - Brush the edges of each pastry flower with the beaten egg to ensure golden browning.
06 - Bake for 12 to 15 minutes until puffed and golden brown. Remove from oven and let cool slightly.
07 - Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until emulsified.
08 - Toss mixed salad greens with the dressing in a large bowl until evenly coated. Arrange on serving plates or a platter.
09 - Top the dressed greens with sliced pear, toasted nuts, and pomegranate seeds.
10 - Arrange 3 cranberry and brie flower bites per serving atop the salad and serve immediately.
