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Warm Brie Salad Dressing

2 T. olive oil 1 green onion, finely chopped 1/2 pound Brie 2 T. coarse Dijon mustard 3 T. sherry vinegar or raspberry vinegar 1 T. capers, optional Salt and pepper

heat oil in pan over low heat. Add onion and cook until softened. Meanwhile, use a paring knife to remove the rind from the Brie. Add mustard to the pan, then the vinegar, and stir well. Add Brie and mix until smooth; let cool slightly, then add the capers, if using. Add salt and pepper to taste. Makes about 1 1/4 cups. Use this dressing over mixed greens such as Romaine, Boston and one or two types of bitter greens. Source: Unknown

Contributed by: Edit

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