Charlemagne Salad with Hot Brie Dressing

Serving size:


    • 2
    • medium heads romaine or leaf lettuce, or fresh spinach, washed, dried and torn into small pieces
    • garlic croutons
    • 1⁄2 c
    • olive oil
    • 4 t
    • minced shallots or scallions
    • 2 t
    • minced garlic
    • 1⁄2 c
    • white wine vinegar
    • 2 T
    • lemon juice
    • 4 t
    • Dijon mustard
    • 8 oz
    • ripe, room temperature brie cheese, rind removed and cut into small pieces
    • freshly ground black pepper
15 minutes
Ready in
15 minutes


A unique flavor experience!

Adapted from Blue Valley Gardens


Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and garlic and cook until golden, about 5 minutes. Take care not to over-brown the garlic, as it will result in a bitter taste. Blend in the remaining seasonings and add the cheese a little at a time, stirring constantly. Toss the greens and garlic croutons together in a bowl with the hot dressing and serve.


Special Diets: