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  • Gorgonzola Phyllo Purses on Greens

    1 vote
    Gorgonzola Phyllo Purses on Greens
    Prep time:
    Cook time:
    Servings: 4
    by Vivien
    35 recipes
    		 >
    Mixed 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

    1. For Phyllo Purses:
    2. Heat olive oil in skillet.
    3. Saute mushrooms, garlic, shallots for about 2-4 minutes.
    4. Remove from heat.
    5. Stir in chives, salt and pepper to taste.
    6. Cool to room temperature
    7. Butter Baking sheet.
    8. Brush each phyllo sheet with melted butter. Fold in 1/2 and place ½ cup mushroom mixture into the center.
    9. Place crumbled cheese on top of the mushroom mixture.
    10. Make a purse with phyllo and brush all over with butter;
    11. Tie the purse with chive.
    12. Preheat oven to 375 degrees
    13. Bake the filled phyllo purses for approximately 10-15 minutes and remove when phyllo is golden brown. (check frequently)
    14. For Vinaigrette:
    15. Rub the edges of a bowl with 1 small clove of garlic peeled and then discard the garlic
    16. To the bowl add and whisk until well blended the following:
    17. 1 minced shallot
    18. 1 teaspoon Dijon mustard
    19. 1/3 cup red wine vinegar
    20. 1/8 tsp sugar
    21. Salt and freshly ground black pepper to taste
    22. Add in a slow steady stream, whisking constantly until smooth 1 cup of extra virgin olive oil
    23. Add 1 teaspoon finely chopped fresh French tarragon (optional)
    24. Ad just seasonings (salt and pepper) to taste
    25. For the Salad:
    26. Toss the clean and dried mixed greens with vinaigrette
    27. Arrange mixed greens on a plate (allow 1 1/2-2 cups of mixed greens per person)
    28. Top with the Phyllo purses

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    Comments

    • Nancy Miyasaki
      Nancy Miyasaki
      This 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
      • Vivien
        Vivien
        Dear Nancy and friends,

        Short cuts if pressed for time: skip the preparation for vinaigrette. Your favorite commercially available balsalmic vinaigrette will do. You can also use a mixture of salad greens (all prewashed)--I like the organic spring mix available at your local grocery store. The phyllo purses are well worth it. This salad works well with a fresh loaf of bread, grilled steak with your favorite steak rub, and of course, your favorite wine. I love this paired with a smooth cabernet sauvignon such as the J Lohr Seven Oaks Cabernet Sauvignon. Alternatively, you could also pair this with simple roast chicken (from your favorite deli section of your grocery store) with a chardonnay like the J Lohr Riverstone chardonnay. Finish with a simple to prepare bananas foster (I will post my quickie version) and voila, you have a menu for date night with your sweetie.

        Bon appetit from Vivien

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