Warm Goat Cheese Salad with Phyllo
Mixed green salad, dried figs, toasted pine nuts and warm goat cheese salad in phyllo purses, served with a dressing composed of balsamic reduction, olive oil and honey.
The crispy and flaky warm goat cheese purses make this salad even more delicious. Make sure to reduce the balsamic vinegar, this will alter the tangy flavor to a rich–sweet syrup. If you have a sweet tooth drizzle some honey over your dish. Heavenly delicious!
6 sheets of phyllo pastry, thawed
150g. / 5oz. spreadable goat cheese, at room temperature
1 stick/1/2 cup butter, melted
A handful of green mix salad
5 pieces dried figs
1/3 cup toasted pine nuts
For the dressing:
½ cup balsamic vinegar
1/3 cup extra-virgin olive oil
2 tablespoons honey
A pinch of salt
A dash of freshly grated black pepper
First off, let us reduce the balsamic vinegar: Place the balsamic vinegar in a heavy bottomed saucepan and bring to a boil, then lower heat to medium until the syrup is reduced by half. Set aside to cool down. Combine the balsamic reduction, olive oil, honey, salt and black pepper. Your dressing is now ready.
Preheat the oven to 200°C/400°F.
Working on a clean surface, layer one sheet of the phyllo and brush with the melted butter.
Place a second phyllo sheet on top and brush with butter.
Place a third phyllo sheet on top.
Cut the sheet into two equal parst, making two rectangles.
Place 1 heapful tablespoon of goat cheese onto the center of each rectangle.
Gather the sides up and pinch to form a purse.
Repeat with the remaining pyhllo dough to form 2 more purses.
Distribute the four purses on a lightly greased oven sheet. Bake for about 15 minutes, or to a golden color.
Spread the green mix on a serving dish. Sprinkle the toasted pine nuts and dried figs. Place the warm goat cheese purses on top. Drizzle the dressing over each serving. Enjoy!
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