Step 1

Combine the raspberry jam, olive oil, balsamic vinegar and salt in a small jar. Close the lid tightly and shake for 15 seconds to emulsify and dissolve the salt. Pour the dressing through a fine mesh sieve to separate the seeds. Discard seeds.

Step 2

Add the baby spinach leaves to a bowl, pour the dressing over and toss to distribute. Top the salad with the pecans. Thinly slice the apple and place over the salad. Dice the brie and place in between apple slices. Lastly, top with fresh raspberries.