1 head Romaine lettuce
1 head Boston lettuce
1 head Iceberg lettuce
1 lb. Brie cheese wheel
2/3 c. olive oil
1/3 c. lemon juice
1 tbsp. black pepper, freshly cracked

Wash and drain lettuces thoroughly. Tear each head of lettuce into bite-size pieces and toss in a large salad bowl. Arrange lettuce on 6 salad plates. Preheat oven to 450-475 degrees F. Cut Brie into 6 equal portions and place on baking sheet pan. Place in oven to warm the cheese. When cheese is warm, immediately place cheese in the center of each salad and serve promptly.

FOR DRESSING: Place oil, lemon juice, and black pepper in a leak-proof container and shake vigorously. Immediately pour dressing over each salad and serve. Serves: 6. (Prep and Cooking Time: 30 minutes)