Ingredients
¼ C. olive oil
1½ Tbs. white wine vinegar
8 C. Spinach leaves (about 6 oz.), torn to bite size pieces
½ C. thinly sliced red onions
6 ounces of Brie cheese, diced, room temperature
2 sandwich-size French bread slices
½ C. toasted walnut pieces
Preparation
Wisk oil and vinegar to blend in small bowl. Season dressing to taste with salt and pepper. Combine spinach, Onion and half of cheese in large bowl.
Preheat broiler. Divide remaining cheese between bread slices. Broil until cheese melts, about 1 minute. Cut toast diagonally in half. Toss salad with enough dressing to coat well. Divide salad between 2 plates. Sprinkle with walnuts. Arrange 2 toast halves at edge of each salad and serve.
