For the dressing: 12-16 cloves garlic confit 1 tablespoon Dijon mustard 3 ounces triple creme brie cheese, rind removed 1/2 cup Parmesan cheese, grated ...

3) Just before serving, pour the dressing over the salad ingredients and toss to coat evenly. 4) Divide the salad onto plates or bowls and top with sliced grilled chicken. 5) Serve immediately and ...

James Beard award-winning chef JJ Johnson is taking diners international at his fast-casual restaurant, Fieldtrip. Johnson dropped by "GMA3" recently to share his recipe for seafood salad with hot ...