Just a little ole working gal, who loves food

Monday, November 7, 2011

Baked Goat Cheese with Spinich Salad

I made this appetizer salad a couple weeks ago for a friends Birthday dinner. Overall it was really well received (except for the non-goat cheese eaters..lol! Or my husband that doesn't like beets!) So if you like Goat cheese and beets..this is a great salad option for you!! (although the beets are totally optional!)
To make the baked goat cheese parcels, take some thawed phyllo pastry and roll it out, removing only 2 sheets at a time.
Have about 3/4 cup melted butter handy with a brush.
Wrap the unused phyllo in a damp clean dish cloth as it dries out very very easily. This step is important.
Lay the first sheet of phyllo on a clean surface. Brush the butter over the whole sheet.
Lay the second sheet over the first sheet and gently press down to remove all the air bubbles.
Using a sharp knife divide the dough into 3 1/2 - 4 inch strips
Add a dollop of good quality goat cheese to the bottom of each strip of dough
and fold over using the entire strip until you are left with a nice neat triangle.
Brush the triangles right away with butter and lay on a baking sheet. Repeat with more sheets until you have enough for 3 per person.
Bake in a 375F oven until dough is a nice golden brown (about 10-12 minutes). Set aside to prepare your salad. Or you can prepare the salad in advance and serve the triangles warm...both ways are delicious!
For the dressing I used 1/4 Cup Honey, 1/2 Cup White Wine Vinegar, 1 Tsp Honey Dijon Mustard, 3 Tbsp Whole Grain Mustard, 1 tsp Salt, 1 tsp Pepper, 1 Cup Olive Oil. Whisk well to combine and leave in the fridge until ready to use.
For the salad I used Fresh Baby Spinich, Shredded Carrots
Sliced pickled beets (again..totally optional!!)
And a generous handful of chopped walnuts.
Dress your salad with the dressing and lay the goat cheese phyllo triangles over the salad. Delish!

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