"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp liquid honey pinch each salt and pepper 8 cups baby spinach, trimmed 1/2 cup pecan pieces, toasted 2 roasted sweet red peppers 4 oz Brie cheese
In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Place spinach in salad bowl, pour dressing over top and toss to coat. Core red peppers and cut into strips. Cut Brie into 1x1x1/4" slices. Add red peppers, pecans and Brie cheese to spinach. Toss again. Serves 8.
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