Bibb Lettuce with Brie Croutons & Apricot Conserve Citrus Vinaigrette

Bibb Lettuce with Brie Croutons and Apricot Conserve Citrus Vinaigrette

Preparation: 1 hour Cooking: 1 hour Serves: 8 guests not to burn. Add water, Grand Marnier, apricots,

2 heads Bibb lettuce cut into 2-inch-square pieces

Athenaeum’s Dried Apricot Conserve: ¼ cup sugar ½ cup water ¼ cup Grand Marnier 8 ounces dried apricot halves

frozen Brie cubes in flour, shake off the excess and

2 tablespoons lemon juice 1 tablespoon rice vinegar

Citrus Vinaigrette: 2 tablespoons lemon juice 2 tablespoons lime juice 2 tablespoons orange juice ¼ cup water 1 teaspoon finely chopped shallots ¼ teaspoon freshly cracked

drizzle lettuce with vinaigrette, and top with Brie

black pepper ¾ cup olive oil

Brie Croutons: 4 ounces Brie cheese, diced into ½-inch cubes 1 egg, beaten 1 teaspoon water ¼ cup all-purpose flour ¼ cup panko bread crumbs

Conserve: Stir sugar in heavy-bottomed saucepan over low heat until amber to brown, being careful lemon, and vinegar. Lower heat and let simmer on low for about an hour or until slightly thickened. Let cool in refrigerator.

Vinaigrette: Place all ingredients in a blender and mix well. Salt to taste.

Croutons: Place Brie cubes in freezer for 30 minutes to firm up. Combine egg and water. Dredge almost drop cubes into egg-and-water mix. Remove them and place into panko and coat evenly. Place breaded cheese cubes back in the freezer for 30 minutes to firm again. Once Brie cubes are firm, heat olive oil in small saucepan to 350 degrees. Place cold panko-crusted Brie cubes in oil and fry them quickly, remove and place on paper towel.

To serve: Arrange Bibb lettuce on the center of a plate. Add 3 dollops of Conserve around plate,

½ cup olive oil

croutons. Serve immediately.