Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.
Recipe information
Yield
about 1Ā 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 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.
The Lady & Sons, Too! by Paula Deen. Ā© 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannahās historic district and specializes in Southern cooking. Paula is the host of Food Networkās Paulaās Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrkās biggest sellers.
