1 med. head Romaine lettuce
1 med. head red leaf lettuce
1 med. head Iceberg lettuce
Garlic croutons
Red onion, sliced thin (optional)

DRESSING:

1/2 c. olive oil
4 tsp. minced shallots
1/2 c. wine vinegar
2 tbsp. lemon juice
4 tbsp. Dijon mustard
10 oz. Brie cheese (remove rind - cut into sm. pieces)
2 tsp. minced garlic
1/8 tsp. black pepper

Tear lettuce. Toss with croutons and onion slices. Warm oil over low heat - 10 minutes. Add shallot and garlic. Cook until translucent. Stir. Saute 5 minutes. Blend in vinegar, lemon juice and mustard. Add cheese. Stir until smooth. Add pepper. Stir. Toss hot dressing over lettuce. Serve. 8 servings.