Yields 1 1/2 cups (360 ml)
1 cup (240 ml) blackberries, fresh or thawed frozen
1/4 cup (60 ml) raspberry or white wine vinegar
Juice and zest of 1 orange
2 tsp (10 ml) honey
1 tbsp (15 ml) minced fresh thyme
1/2 tsp salt
1/4 tsp (1.2 ml) cracked pepper
3/4 cup (180 ml) vegetable oil
8 oz (240 g) assorted salad greens
2 ripe pears
4 oz (120 g) Brie cheese, at room temperature
1/3 cup (80 ml) hazelnuts, roasted and coarsely chopped
2 tbsp (30 ml) thyme leaves
Puree blackberries and strain through a fine mesh sieve. Combine berry puree, vinegar, orange juice, and honey in a bowl and whisk while slowly drizzling in the oil. Stir in minced thyme and season with salt and pepper.
To serve, divide greens among plates. Quarter the pears lengthwise and remove the seeds and stems. Slice each quarter into thin wedges and arrange them among the greens. Chop Brie into small pieces and scatter evenly. Drizzle with vinaigrette and garnish with chopped hazelnuts and fresh thyme leaves.