4ouncesBrie cheese, rind removed (if desired) and cut into wedges
Instructions
Preheat the oven to 425°F.
Place the pork on a rack in a shallow roasting pan. Sprinkle with salt and ground black pepper. Roast, uncovered, for 20 to 30 minutes or until an instant-read thermometer inserted into the center registers 140°F. Remove from the oven. Cover with foil and let it stand until the temperature registers 145°F. Cool slightly. Slice the pork into ¼-inch thick slices.
For the dressing, in a screw-top jar combine the oil, honey, lemon juice, salt and pepper to taste; cover and shake well.
To serve, in salad bowls or on individual plates, place the greens, top with berries, tomatoes, pine nuts, brie wedges, and pork slices. Drizzle with dressing. Serve immediately.
Notes
How to toast pine nuts: To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.