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Brie and Pear Salad


200 g Brie, at room temperature
3 medium pears
1 butter lettuce
3 tablespoons oil
1 tablespoon vinegar
1/3 cup chopped pecans

Cut Brie into thin wedges. Cut pears into quarters and remove cores, then slice thinly. Do not peel.
Wash and dry lettuce . Tear into bite-size pieces and arrange on serving plates.
Top with Brie and pears.
Place oil and vinegar in a jar and shake well.
Drizzle over salad and sprinkle with pecans
Serve immediately.






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