Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms
A sophisticated salad featuring fresh dandelion greens tossed with crispy bacon lardons and a warm sherry vinaigrette, served alongside delicate phyllo blossoms filled with creamy goat cheese. The perfect balance of rustic and elegant flavors.
Ingredients
- •2 tablespoons unsalted butter, melted
- •8 oz soft mild goat cheese (1 cup) at room temperature
- •3 tablespoons heavy cream
- •1 large egg
- •1 teaspoon Dijon mustard
- •¼ teaspoon black pepper
- •3 sheets (17- by 12-inch) sheets phyllo dough, thawed if frozen
- •6 oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)
- •1 tablespoon olive oil
- •2 tablespoons finely chopped shallot
- •2½ tablespoons Sherry vinegar
- •½ teaspoon sugar
- •¼ teaspoon salt
- •1½ lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
- •1 tin muffin tin with 6 (1/2- or 1/3-cup) muffin cups
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
10 min
- 2.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
5 min
- 3.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
15 min
- 4.
Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
10 min
- 5.
Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
30 min
- 6.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
15 min
- 7.
Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.
5 min