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Add a photoMixed green salad with vinaigrette dressing topped by gorgonzola-filled phyllo purses
Ingredients
- For Phyllo Purses
- 3 Tablespoons olive oil
- 6 oz mushrooms finely chopped (Portobello or shiitake)
- 1 Tablespoon chopped garlic
- 3 Tablespoons chopped shallots
- 3 Tablespoons chopped chives
- 3 ½ oz of gorgonzola (or can substitute goat cheese or blue cheese)
- 4 or more sheets of phyllo
- For Mixed Green salad:
- 1 ½ to 2 cups of loosely packed washed and dried greens/person (can use red leaf lettuce, arugula, radicchio, butterhead lettuce, mache)
- For Vinaigrette
- 1 clove of peeled garlic crushed
- 1 minced shallot
- 1 teaspoon Dijon mustard
- 1/3 cup red wine vinegar
- 1/8 tsp sugar
- Salt and freshly ground black pepper
- 1 teaspoon finely chopped fresh French tarragon (optional)
Directions
- For Phyllo Purses:
- Heat olive oil in skillet.
- Saute mushrooms, garlic, shallots for about 2-4 minutes.
- Remove from heat.
- Stir in chives, salt and pepper to taste.
- Cool to room temperature
- Butter Baking sheet.
- Brush each phyllo sheet with melted butter. Fold in 1/2 and place ½ cup mushroom mixture into the center.
- Place crumbled cheese on top of the mushroom mixture.
- Make a purse with phyllo and brush all over with butter;
- Tie the purse with chive.
- Preheat oven to 375 degrees
- Bake the filled phyllo purses for approximately 10-15 minutes and remove when phyllo is golden brown. (check frequently)
- For Vinaigrette:
- Rub the edges of a bowl with 1 small clove of garlic peeled and then discard the garlic
- To the bowl add and whisk until well blended the following:
- 1 minced shallot
- 1 teaspoon Dijon mustard
- 1/3 cup red wine vinegar
- 1/8 tsp sugar
- Salt and freshly ground black pepper to taste
- Add in a slow steady stream, whisking constantly until smooth 1 cup of extra virgin olive oil
- Add 1 teaspoon finely chopped fresh French tarragon (optional)
- Ad just seasonings (salt and pepper) to taste
- For the Salad:
- Toss the clean and dried mixed greens with vinaigrette
- Arrange mixed greens on a plate (allow 1 1/2-2 cups of mixed greens per person)
- Top with the Phyllo purses
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 154 | 77% |
| Total Fat 17.48g | 22% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 365mg | 15% |
| Potassium 250mg | 7% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.06g | 1% |
| Protein 7.04g | 11% |
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Comments
January 26, 2009This looks like a bit of work, Vivien, but it also looks awesome! I'm adding it to my "try soon" folder. Will let you know how it turns out.1 reply
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