Charlemagne Salad With Hot Brie Dressing - cooking recipe

Ingredients

8 ounces ripe brie cheese, chilled
3 3 heads lettuce or 1 lb spinach, stems removed
1/3 cup olive oil
4 teaspoons minced shallots or 4 teaspoons green onions
2 teaspoons minced garlic
1/2 cup white wine vinegar
2 tablespoons fresh lemon juice
3 teaspoons dijon-style mustard
fresh ground black pepper

Preparation

Remove rind from chilled Brie with a sharp knife; reserve rind for another use.
Cut cheese into small pieces and allow to come to room temperature.
Wash greens in cold water.
Tear into bite-sized pieces; dry in salad spinner or clean towels.
Warm oil in a heavy skillet.
Add shallots or green onions and garlic; cook over low heat until golden, about 3 minutes.
Stir in vinegar, lemon juice, mustard and several grindings of 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, and pass the pepper mill.