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Brie and Raspberry Salad 2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 4 tablespoons hazlenut oil 4 tablespoons light vegetable oil 4 cups torn Boston lettuce leaves 2 tablespoons chopped mint leaves 1 cup fresh raspberries 4 ounces sliced brie cheese In a small bowl, whisk together vinegar, lemon juice, hazlenut oil and vegetable oil. Season with salt and pepper and whisk until well blended. In a large glass bowl, toss lettuces and mint leaves with just enough dressing to coat lightly. Divide greens among eight salad plates. Scatter raspberries onto each salad and top each with a slice of cheese. |