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1
For the sherry vinaigrette, whisk all ingredients together in a large stainless steel bowl.
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2
Transfer to a jar with a tight fitting lid and store in the fridge until needed.
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3
Shake well before using.
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4
Line a baking sheet with parchment paper.
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5
Cut the wheel of camembert into 6 triangles.
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6
On a cutting board, lay out one sheet of phyllo dough and brush it with melted butter.
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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.
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8
Using a sharp knife, cut the buttered phyllo sheets into 6 strips, about 2 1/2 inches wide.
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9
Place a triangle of Camembert on one end of each phyllo strip.
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10
Fold one corner of the dough over to cover the cheese and form a triangle.
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11
Continue folding the dough, like a flag, maintaining the triangular shape.
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12
Place the triangles, seam side down, on the baking sheet and rrefrigerate until ready to serve.
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13
In a small heavy bottomed saucepan, reduce the balsamic vinegar by half and set aside.
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14
In a large skillet, heat baout 4 TBS of the remaining melted butter over low heat.
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15
Add the pastry wrapped cheese wedges and cook for 30 to 45 seconds on each side until just golden brown.
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16
Using tongs, remove the cheese triangles from the skillet and drain on paper towels.
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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.
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18
Place a warm cheese triangle on top of each pile of greens.
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19
Drizzle the reduced balsamic vinegar around the greens and garnish with toasted pecans, if desired.
