Salad with Warm Brie Dressing

I gave this salad a little color with some chopped tomatoes or even cherry or grape tomatoes.

Croutons:
5 slices whole wheat or multi-grain bread
3 tablespoons butter
1 clove garlic
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Salad:
1 head of green lettuce or mixed greens
1 bunch watercress or arugula
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Warm Brie Dressing:
1/2 cup vegetable oil
4 tablespoons chopped onions
1 tablespoon chopped garlic
1/3 cup tarragon vinegar
1 tablespoon lemon juice
3 teaspoons Dijon style mustard
7 ounces brie cheese

Croutons:  Purchase or prepare croutons:
Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels.

Salad:
Wash and dry lettuce. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress/arugula. Toss with lettuce and arrange on individual plates.

Warm Brie Dressing:
Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.

Adapted from DVO.com