Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona - azfamily.com

4 wedges brie
1/3 pound pistachios
3 eggs, whisked
1 cup flour
2 pints fresh strawberries, cleaned and hulled
1 teaspoon black peppercorns
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1/2 cup honey
4 servings mixed greens or baby spinach
4 slices pita bread, grilled
Flour for dusting

Coat brie wedges in flour. Dip brie wedges in egg, then roll in pistachios. Pan-fry the brie until golden brown.

In a blender, combine 1 pint strawberries, peppercorns, vinegar, olive oil and honey; process until peppercorns are lightly cracked and mixture is emulsified. Slice remaining strawberries. Sprinkle strawberry slices over baby greens. Place a wedge of brie on each salad. Dress with strawberry mixture.

Serve with grilled pita bread.