Conserve chanterellesor another pickled mushroom about 2 tablespoon / person
Balsamic vinegarto taste or another vinegar that's slighlty sweet, like white balsamic
Extra virgin olive oil or another salad oilto taste
Kosher salt and fresh ground black pepper
Instructions
30 minutes before serving, set out the brie and cut into slices to get to room temperature. Remove the chanterelles or other mushrooms from their pickling liquid and allow to drain.
Warm the chanterelles in a pan or on a griddle until hot throughout. then put in a salad or entree bowl, topping them with the slices of brie. Allow the brie to melt and get soft for minute or two, by this time it should be at the "oozing" stage (if you have a blowtorch you can flash it quick, but it's not a big deal, just make sure the brie is at room temp and you're fine).
Lightly oil and grill or toast the sourdough. Reserve.
Meanwhile, combine the greens with the whole herb leaves and dress the salad with a bit of balsamic, oil, salt and pepper to taste, mound it into a bowl along side the mushrooms, and a few slices of toasted bread for each person. Serve the salad communally, passing around the table, spoon the warm mushrooms and cheese on the toast alongside the salad.
Notes
This is a basic walkthrough, at the restaurant I served one bowl pictured to serve 2 people. You could easily make larger batches for a party. Make sure to season your greens with a vinegar that has a bit of sweetness like balsamic-trust me on this one.