A Burst Of Camembert On Baby Greens

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 9 ounces camembert cheese, chilled (1 small wheel)
• 2 sheets phyllo dough
• 1/4 lb butter, melted
• 1/2 cup balsamic vinegar
• 2 cups assorted baby greens, washed and dried
• 1/4 cup toasted pecans, for garnish (optional)
• 2 tablespoons dijon mustard
• 1/2 tablespoon chopped shallot
• 1/2 teaspoon minced garlic
• 1 1/2 tablespoons dry sherry
• 2/3 cup sherry wine vinegar
• 1 cup salad oil
• 1/4 cup walnut oil
• salt & freshly ground black pepper, to taste

Recipe

• 1 for the sherry vinaigrette, whisk all ingredients together in a large stainless steel bowl.
• 2 transfer to a jar with a tight fitting lid and store in the fridge until needed.
• 3 shake well before using.
• 4 line a baking sheet with parchment paper.
• 5 cut the wheel of camembert into 6 triangles.
• 6 on a cutting board, lay out one sheet of phyllo dough and brush it with melted butter.
• 7 place another sheet of phyllo on top of the first and brush it with butter as well, reserving about 4 tbs of the butter for later.
• 8 using a sharp knife, cut the buttered phyllo sheets into 6 strips, about 2 1/2 inches wide.
• 9 place a triangle of camembert on one end of each phyllo strip.
• 10 fold one corner of the dough over to cover the cheese and form a triangle.
• 11 continue folding the dough, like a flag, maintaining the triangular shape.
• 12 place the triangles, seam side down, on the baking sheet and rrefrigerate until ready to serve.
• 13 in a small heavy bottomed saucepan, reduce the balsamic vinegar by half and set aside.
• 14 in a large skillet, heat baout 4 tbs of the remaining melted butter over low heat.
• 15 add the pastry wrapped cheese wedges and cook for 30 to 45 seconds on each side until just golden brown.
• 16 using tongs, remove the cheese triangles from the skillet and drain on paper towels.
• 17 place the greens in a large bowl; lightly dress them with the sherry vinaigrette, and place a small mound of dressed greens in the center of each plate.
• 18 place a warm cheese triangle on top of each pile of greens.
• 19 drizzle the reduced balsamic vinegar around the greens and garnish with toasted pecans, if desired.