Warm Brie Salad Dressing Recipes

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING

Steps:

• 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.

SALAD WITH WARM BRIE DRESSING

Steps:

• Croutons: Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels. Salad: Wash and dry romaine. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress. Toss with romaine and arrange on individual plates. Warm Brie Dressing: Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.

THREE GREEN SALAD WITH WARM BRIE

Steps:

• Wisk together in a small bowl the oil of your choice,lemon juice and a little salt and pepper.
• Let stand at least an hour at room temp.
• If you use plain olive oil you may want to flavor to taste with a little garlic powder in the oil.
• Preheat the oven to 350*.
• Toss the dressing with the greens and divide among salad plates.
• Arrange brie on the baking sheet and bake until soft but not runny.
• You really need to stand there and keep an eye on it.
• (about one minute) Top each salad with the wedge of cheese and toasted pecans.
• A nice variation is a"fan" of thinly sliced pear on the plate.

WARM BRIE SALAD DRESSING

Steps:

• Heat the oil in a saucepan over low heat. Add the onion and cook until softened. Meanwhile, use a paring knife to remove the rind from the Brie. Add the mustard to the saucepan, then the vinegar, and stir well. Add the Brie and mix until smooth; let cool slightly, then add the capers, if using. Add salt and pepper to taste.