lettuce greens and spinach, mixed
1/2c. olive oil
Garlic croutons
4 tsp. minced green garlic or green onions
2 tsp. minced garlic
1/2c. wine vinegar
2 tbl. lemon juice
4 tsp. Dijon Mustard
8-10 oz. brie, rind removed, cheese cut into small pieces and brought to room temp.

Tear clean greens into pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add onions and garlic and cook until golden, 3-5 min. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly.

Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper.

Note: When adding dressing to fresh greens, add the very last second because the greens will easily get soggy.