Ingredients:
Dressing
 | 1/4 Cup Dry Vermouth |
| 1 Lb Brie Cheese, cubed |
| 1/4 Cup Sour Cream |
| 1 Tsp salt |
| 1/2 Tsp Freshly Ground White Pepper |
| 3/4 Cup Water, divided |
| 5 Tsp Cornstacrch |
| Juice of 1 Lemon |
Salad
| 1/2 Lb Arugula, thoroughly washed and stemmed |
| 1/2 Lb Watercress, thoroughly washed and stemmed |
| 3 Tbs freshly squeezed Lemon Juice |
| 1/3 Cup of Extra Virgin Olive Oil |
| Kosher Salt & freshly Ground Black Pepper |
| 1 Pear, (d'Anjou or Bosc), stemmed, seeded and julienned |
| 1 Cup Unsalted Cashews, toasted. |
Prepares 6 servings
Preparation time: 25 Minutes
Cook time: 10-15 Minutes
Dressing
| Bring the vermouth to a simmer in a thick-bottomed saucepan. |
| Add the brie, sour cream, salt and white pepper. |
| Remove from the heat and stir until the brie is melted. |
| Strain to remove the rinds and place back on the stove. |
| Add half of the cup of divided water and bring to a simmer. |
| In a small bowl, stir together the cornstarch 1/4 Cup of water to make a slurry. |
| Whisk the slurry into the brie cream. |
| Bring back to a simmer and stir until thickened. Stir in the lemon juice and adjust the seasoning with additional salt and pepper as needed. |
Salad
| Thoroughly wash the arugula and watercress and pat or spin dry. |
| Mix the greens together and toss in the lemon juice, olive oil and salt and pepper. |
| Gently stuff the salad into a 3-4 inch ring mold. |
| Spoon the warm brie dressing over the greens and top with pears and toasted cashews. |
| Remove the ring and serve. |