Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.
Recipe information
Yield
yields about 1 1/4 cups
Ingredients
2 tablespoons olive oil
1 green onion, finely chopped
1/2 pound Brie
2 tablespoons coarse Dijon mustard
3 tablespoons sherry vinegar or raspberry vinegar
1 tablespoon capers (optional)
Salt and pepper
Preparation
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 suacepan, 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.
