I've made this salad quite often for a number of years and don't even know where the inspiration for it came from. It's simple and tastes so good, the creamy cheese melting against the crunchy nuts with a slight buttery taste offset by the crisp greens. Really, there's little to improve on.
As far as a recipe goes, it's very loose:
Set out three small bowls. In one place a couple of tablespoons of flour, in another one beaten egg, and in the third, some chopped nuts. These could be almonds (as above), pecans or walnuts. Hazelnuts might be good, too.
Cut the Brie cheese into wedges, not too thick. The last time I served this I used thicker wedges and I think I prefer the thinner ones - the ratio of crust to cheese is better.
Coat the wedges with flour, then egg, then nuts. I use one hand for the flour, the other for the eggs and nuts. It's a little messy, but the end result is well worth the effort. Place the wedges on a plate and chill them, if you like, up to 4 or 5 hours. They can also be cooked immediately, but it's nice to do this ahead.
Melt a little butter in a small skillet and when it's hot, almost browning, add the cheese wedges. Quickly sauté them on each side. They should sizzle a little and the cheese will begin to ooze. Place them on a plate of greens that has been drizzled with your choice of salad dressing - raspberry vinaigrette is good. And, if it's berry season, add some raspberries, blueberries, or strawberries to the salad. But really, this salad is all about the cheese.