Salad:
1 medium head curly endive
1 medium head iceberg lettuce
1 medium head romaine lettuce
garlic croutons
Dressing:
10 ounces Brie cheese
1/2 cup olive oil
4 teaspoons minced green onion
1 large garlic clove, minced
1/2 cup sherry wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
freshly ground pepper
Wash and drain lettuce. Tear into bite sized pieces. Remove rind from Brie. Cut cheese into small pieces and allow it to soften to room temperature. Heat oil in skillet over low heat for almost 10 minutes. Add onion and garlic and sauté about 5 minutes or until tender. Blend in vinegar, lemon juice, and mustard. Add cheese and stir until smooth. Season to taste with pepper. Toss warm dressing with lettuce and croutons. Serve immediately. Serves 10.
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