Directions

1. For the Cranberry-Honey Dressing: Combine vinegar, oil, cranberries, and mustard in a blender. Process until smooth. Season with salt and pepper to taste, then refrigerate until ready to use.
   
2. For the Bannock: In a large bowl, whisk together flour, baking powder, sugar, and salt. Mix in butter with your fingers until it resembles coarse breadcrumbs and sticks together slightly. Add enough milk to form a soft dough. Transfer to a floured surface, knead for 10 minutes, and shape into approximately 10 discs measuring 10 cm in diameter and 0.5 cm thick.
   
3. Place slices of Brie Cheese in the centre of half of the discs, ensuring it covers most of the surface but not the edges. Top with another disc to enclose the Brie, then seal by pinching the edges.
   
4. Heat a cast-iron skillet on the grill over medium heat. Add butter to the pan and once melted, place the stuffed dough into the skillet. Close the lid and cook for around 10 minutes until the bannock rises slightly and turns lightly golden. Brush with butter, close the lid, and cook for an additional 5 minutes until golden brown.
   
5. For the Salad: In a mixing bowl, combine greens, beans, and butternut squash with the cranberry dressing. Gently place on a serving plate and sprinkle with Goat Cheese Crumbles.