2 heads red leaf lettuce
1 heart of Romaine, outer leaves reserved
1 Belgian endive
1 bunch watercress, stems removed
1 1/2 lb. round good brie, cut into 1/2 wedges
1 egg beaten with 2 tbsp. water
1/2 c. fresh fried bread crumbs
1/4 c. light vegetable oil
1/4 c. butter
1/2 c. French dressing (see below)

FRENCH DRESSING:

1 3/4 c. light vegetable oil
3/4 c. wine vinegar or lemon juice
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sugar
3 tsp. Dijon mustard
1 clove garlic, crushed
2 cloves garlic, left whole

Put all ingredients in a jar and shake well.

Wash lettuce thoroughly, rinse, pat dry. Wrap lightly in tea towel and place in refrigerator until ready to serve. Dip brie wedges in egg mixture and roll in bread crumbs, being sure to coat thoroughly. Chill.

Heat oil and butter in skillet just prior to serving and while it is heating, mix greens in large bowl. When oil is hot drop in brie wedges 2 or 3 at a time. Brown lightly so cheese does not run.

Pour dressing over salad greens in bowl. Toss lightly. Place on 6 individual salad plates. Place fried rice on each salad and serve immediately.