Charlemagne salad with hot brie dressing

• 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