Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.

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

　　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.

　　Paula Deen's Kitchen Classics