1 head Boston lettuce
1 head iceberg lettuce
1 head Romaine lettuce
Garlic croutons
1/2 cup olive oil
1 Tbsp minced shallots
1 Tbsp minced garlic
1/2 cup sherry wine vinegar
4 Tbsp Dijon mustard
2 Tbsp lemon juice
10 oz Brie (room temp), cut into small pieces
Freshly ground pepper
Heat olive oil over low heat for 10 minutes. Add shallots and garlic, stirring occasionally for 5 minutes. Blend in vinegar, lemon juice and mustard. Add cheese and stir until smooth. Pour over lettuce and croutons. Toss and serve.
Serves 6-8