Spinach Salad with Brie Toast

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp. Dijon-style mustard
3/4 cup canola or olive oil
2 tsp. finely snipped fresh sage
1/2 tsp. kosher salt or salt
1/4 tsp. freshly ground black pepper
16 1/4-inch slices baguette, toasted
8 oz. Brie cheese, cut in 16 wedges
10 cups prewashed baby spinach
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.