Hot Brie Salad Dressing

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   Hot Brie Salad Dressing 

Serves: 6
Wonderful over spinach, or arugula...make this the next time you really, really, really need to impress someone with dinner ;)

The rind of the brie is edible, just not used in this recipe...save it and add it to something later.

   8 ounces brie cheese, chilled
   1 pound spinach, stems removed, or romaine, or arugula
   1-1/2 cups garlic croutons
   1/3 cup extra virgin olive oil
   2 tablespoons shallots, or scallions, minced
   1 tablespoon garlic, minced
   1/2 cup white vinegar
   2 tablespoons freshly squeezed lemon juice
   1 tablespoon Dijon style mustard
   Freshly ground black pepper, to taste

________________________________________________________
1. Remove the rind from the chilled brie with a sharp knife, cut cheese into a small dice and allow to warm to room temperature.

2. Wash and dry greens, and tear into bite-sized pieces, then toss with croutons in a very large bowl.

3. In a heavy skillet, warm oil over medium heat. Add shallots or scallions and garlic, and cook over low heat until golden, about three minutes.
Stir in vinegar, lemon juice, mustard, and several grinds of black pepper.

4. Add the cheese, a bit at a time, stirring constantly.

5. When all cheese is melted, toss with greens and croutons. Serve Immediately

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Hot Brie Salad Dressing Posted: 03 March 2010 at 04:07
	Hot Brie Salad Dressing Serves: 6 Wonderful over spinach, or arugula...make this the next time you really, really, really need to impress someone with dinner ;) The rind of the brie is edible, just not used in this recipe...save it and add it to something later. 8 ounces brie cheese, chilled 1 pound spinach, stems removed, or romaine, or arugula 1-1/2 cups garlic croutons 1/3 cup extra virgin olive oil 2 tablespoons shallots, or scallions, minced 1 tablespoon garlic, minced 1/2 cup white vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon style mustard Freshly ground black pepper, to taste ________________________________________________________ 1. Remove the rind from the chilled brie with a sharp knife, cut cheese into a small dice and allow to warm to room temperature. 2. Wash and dry greens, and tear into bite-sized pieces, then toss with croutons in a very large bowl. 3. In a heavy skillet, warm oil over medium heat. Add shallots or scallions and garlic, and cook over low heat until golden, about three minutes. Stir in vinegar, lemon juice, mustard, and several grinds of black pepper. 4. Add the cheese, a bit at a time, stirring constantly. 5. When all cheese is melted, toss with greens and croutons. Serve Immediately Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
	Go ahead...play with your food!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 03 March 2010 at 04:46
	Definitely a winner here. Outstanding recipe and another must-make dish! You're right, the rind is very good and if you trim it off it's perfect for adding to a cream soup for flavor and richness. Heck, put it on a piece of bread and broil it for a minute!