Charlemagne Salad With Hot Brie Dressing

• 8 ounces ripe brie cheese, chilled
• 3 3 heads lettuce or 1 lb spinach, stems removed
• 1/3 cup olive oil
• 4 teaspoons minced shallots or 4 teaspoons green onions
• 2 teaspoons minced garlic
• 1/2 cup white wine vinegar
• 2 tablespoons fresh lemon juice
• 3 teaspoons dijon-style mustard
• fresh ground black pepper

1. Remove rind from chilled Brie with a sharp knife; reserve rind for another use.
2. Cut cheese into small pieces and allow to come to room temperature.
3. Wash greens in cold water.
4. Tear into bite-sized pieces; dry in salad spinner or clean towels.
5. Warm oil in a heavy skillet.
6. Add shallots or green onions and garlic; cook over low heat until golden, about 3 minutes.
7. Stir in vinegar, lemon juice, mustard and several grindings of pepper.
8. Add the cheese a little at a time, stirring constantly.
9. When all the cheese is melted, toss hot dressing with greens and croutons.
10. Serve immediately, and pass the pepper mill.

brie cheese, spinach, olive oil, shallots, garlic, white wine vinegar, lemon juice, mustard, fresh ground black pepper

Taken from www.food.com/recipe/charlemagne-salad-with-hot-brie-dressing-119764 (may not work)