Warm Goat Cheese Salad with Pyhllo.

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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!

Warm Goat Cheese Salad with Pyhllo

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Cook: 15 minutes
Servings 4 person
Course
SALADS
Cuisine
RECIPES FROM AROUND THE WORD

Description

Warm Goat Cheese Salad with Pyhllo…..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.

Ingredients
 

  • 6 sheets of phyllo pastry thawed
  • 150 g. / 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

Instructions
 

  • 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!

Notes

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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