2medium 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
Charlemagne Salad with Hot Brie Dressing Directions
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.