- 6
Ingredients
- FOR THE VINAIGRETTE:
- 12 sheets phyllo dough, defrosted
- 6 tablespoons unsalted butter, melted
- 2 to 3 tablespoons plain dry bread crumbs
- 3 (3.5 - 5.5-ounce) fresh goat cheese discs
- baby salad greens, such as arugula and mesclun mix, for 6
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup good olive oil
Preparation
Step 1
Preheat the oven to 375 degrees.
Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel (if the towel is too wet, the dough will get sticky). Working quickly so the dough doesn't dry out, place one sheet of phyllo dough on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo dough on top, brush with melted butter and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
Cut one of the goat cheeses in half horizontally, making 2 thin disks. Place each disk in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you are wrapping a round gift that is tied on top. You will end up with extra phyllo dough on top; twist the excess into a topknot. Brush the disks with melted butter and place on a baking sheet lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese disks to make 4 additional packages.
Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.