In a large saucepan of boiling salted water, add green onions and boil for 1 minute. Add asparagus, snap peas and edamame. Boil for an additional 2 minutes. Remove from heat, rinse and drain with cold water, then rinse again and set aside or refrigerate until ready to use.
Mix all ingredients together. Set aside until ready to use.
In a large bowl, combine green vegetables and Cos lettuce; drizzle with vinaigrette and toss. Preheat oven grill.
Divide Castello Extra Creamy Brie cheese wedges equally among four oven-safe salad plates. Place plates onto a baking sheet and grill for 1 minute or until the cheese sets and begins to caramelize. Top each plate with dressed salad. Add extra ground black pepper to taste.
Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.