NWPA Growers Co-op
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Charlemangne Salad with Hot Brie Dressing

8 oz. ripe Brie, chilled

 2 medium or 3 small heads romaine or leaf lettuce OR 1 lb. of spinach

1 1/2 c. garlic croutons

 1/3 olive oil

 4 t. minced scallions

 2 t. minced garlic

 1/2 c. white wine vinegar

2 T. fresh lemon juice

 3 t. Dijon mustard

 Fresh black pepper

 

Remove rind from chilled Brie with a sharp knife. Cut cheese into small pieces and allow to warm to room temperature. Wash greens, dry, tear into bite-sized pieces and toss with croutons in a large bowl. Warm oil in a heavy skillet. Add green onions and garlic; cook over low heat until golden brown, about 3 minutes. Stir in vinegar, lemon juice, mustard and pepper. Add the cheese a little at a time, stirring constantly. When all the cheese is melted, toss hot dressing with greens and croutons. Serve immediately.


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