Warm Brie Salad Dressing Recipes

Steps:

• Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. , In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat.

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 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.

Steps:

• Preheat the oven to 350 degrees. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp.
• Arrange the 4 wedges of Brie snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the Brie) until the Brie just begins to ooze but isn't melted. Be careful-it happens fast!
• Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Brie with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Brie. Place 2 or 3 slices of toasted baguette on the other side of the Brie and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately.

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.

Steps:

• Heat oil in a saucepan over low heat. Add onion & cook till softened.
• Add mustard to saucepan, then the vinegar & stir well.
• Remove rind from Brie & add cheese to the pan, mixing till smooth.
• Let mixture cool slightly & add capers if you are using them.
• Add salt & pepper to taste & serve warm over mixed salad greens.

Steps:

• In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.

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.