Chunks of Brie cheese (1 1/2" x 1 1/2"), 3 or 4 chunks per serving

1 or 2 beaten eggs (depending on how much Brie)

1 cup seasoned bread crumbs

2 parts extra virgin olive oil

1 part lemon vinegar

2 tablespoons Dijon or other brown mustard per cup of olive oil

2 cloves garlic, crushed per cup of olive oil

1 Bosc pear per serving, thinly sliced

Mixed greens (Spring mix)

At least two hours before serving (or even overnight), dip chunks of Brie in beaten egg, coat in bread crumbs and refrigerate until well-chilled.

Make dressing.  Whisk together olive oil, vinegar, mustard and garlic.  Set aside.

Arrange salad:  On individual plates, arrange pear slices on top of mixed greens.  Drizzle with dressing.

Just before serving, heat vegetable oil in skillet and fry Brie chunks until golden brown, turning.  Place on top of salad and serve immediately.