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–+ servings
Total Time :25 minutes
Servings: 2

INGREDIENTS
 

  • 1 head romaine lettuce hearts
  • 1 cup arugula leaves
  • 1 medium sweet potato
  • ½ cup fresh raspberries
  • ¼ cup raw pecans
  • 1.25 ounces/35 grams Brie cheese, 4 thin slices

Dressing:

  • Juice of 1 lemon or lime
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, pressed
  • 1 teaspoon honey or date syrup
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

INSTRUCTIONS

  • Preheat the oven to 355°F (180°C).
  • Peel the sweet potato using a vegetable peeler into long, thin ribbons. Spread them on a parchment-lined baking sheet, mist lightly with cooking spray, and bake for 20 minutes, until crisp and lightly golden.
  • Meanwhile, toast the pecans in a dry skillet over medium heat for 4–5 minutes, shaking occasionally, until fragrant and golden. Remove from heat and let cool.
  • If desired, lightly scorch the Brie slices with a kitchen torch until just melted at the edges.
  • In a small bowl or jar, whisk together the lemon juice, mustard, garlic, honey or date syrup, olive oil, salt, and pepper until emulsified.
  • Arrange the romaine, arugula, raspberries, toasted pecans, crispy sweet potato, and Brie in a large bowl or serving platter. Drizzle with the dressing just before serving and toss gently to combine.