Courtesy of The Taste of Home Cookbook
I made this for Baby Girl's baptism brunch. Again, love me some cheese! And the salad part makes it healthier than usual!
1 c cider vinegar
1/2 c sugar
1/4 c olive oil
1 tsp ground mustard
1 1/2 tsp poppy seeds
2 Tbsp butter
3/4 c sliced almonds
3 Tbsp sugar
8 c torn Romaine
8 oz Brie or Camembert, rind removed, cubed
1 pkg (6 oz) dried cherries
For dressing: in a jar or container with tight-sealing lid, combine all ingredients and shake until sugar is dissolved.
For salad, start with the almonds -- melt butter in pan over medium heat. Add almonds and toss for about 4 minutes until toasted. Sprinkle with sugar and cook until sugar is melted. Spread on foil to cool, break apart. My tip is to make sure they are spread out and sugar is completely melted otherwise it will just be a large sugar lump in the salad.
In a large bowl, toss all ingredients together, including almonds and dressing. Toss to coat - serve!