- Salad greens
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice
- garlic croutons
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice
- 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature
- 1 teaspoon minced garlic
- freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl.
Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly.
Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper.
Makes 6 servings.
Recipe from Matthew and Susan Smith, Blue Valley Gardens