Chevre Chaud with Nuts

By maredan

Ingredients

• Filling
• 1/4 * 1/4 cup pecans or walnuts, toasted and coarsely chopped
• 1/4 * 1/4 cup blanched almonds, toasted and coarsely chopped
• 1/4 * 1/4 cup pumpkin seeds, coarsely chopped
• 2 * 2 tablespoons honey
• 1 * 1 tablespoon whole-grain mustard
• 1/4 * 1/4 teaspoon ground coriander
• 1/4 * 1/4 teaspoon ground cumin
• * Pepper
• Goat Cheese Triangles
• 6 * 6 sheets phyllo dough, defrosted
• 1/4 * 1/4 cup melted butter
• 200 * 200 grams feta or firm goat cheese, sliced into 8 sticks
• Salad
• 2 * 2 tablespoons olive oil
• 2 * 2 tablespoons balsamic vinegar
• 2 * 2 tablespoons Zante currants
• 1 * 1 tablespoon finely chopped fresh chives
• 3 * 3 cups mixed baby greens or baby spinach
• * Fleur de sel

Details

Servings 4

Preparation

Step 1

Filling

1. In a bowl, combine all the filling ingredients. Season with pepper.

Goat Cheese Triangles

1. Stack 3 sheets of phyllo dough on a clean surface, brushing each sheet with butter. Cut into four 16 x 21-cm (6 x 8-inch) rectangles. At one end of each rectangle, pile 1/8 of the filling and top with 1 stick of cheese. Fold the dough over the filling, fold up the sides to trap the cheese inside and roll tightly. Brush with butter and press firmly to seal. Repeat with the remaining dough and filling. Arrange the rolls on the baking sheet and brush with oil. Bake for about 15 minutes. Cut 4 rolls in half diagonally. Let the other 4 rolls cool and freeze if desired.

Salad

1. In a bowl, combine the oil, vinegar, currants and chives. Pile the greens on 4 plates. Spoon the dressing over the greens. Sprinkle with fleur de sel. Top each serving with a half roll.