Serves 2; can be multiplied.
For the dressing:
1/4 cup balsamic vinegar
2 Tbsp mild agave nectar, or more to taste
1 Tbsp Dijon mustard
1/4 cup olive oil (not fruity)
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
4 cups thinly shredded romaine lettuce
1 ripe pear, thinly sliced
2-3 oz ripe brie cheese, sliced
4 Tbsp roasted, unsalted cashews
4 Tbsp dried cranberries
In a small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake vigorously, until the dressing emulsifies. Set aside.
Divide the lettuce between two plates. Top each with half of the pear slices, brie slices, cashews and cranberries. Drizzle with just enough dressing to moisten, but not drown, the salad. Sprinkle with a bit of fresh black pepper, and serve.