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.Servings: 4