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1
Preheat oven to 375F.
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2
Toss garlic with 1 tablespoon oil in small baking dish.
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3
Roast until garlic is very tender, about 20 minutes.
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4
Peel garlic.
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5
Transfer to small bowl.
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6
Mash to paste.
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7
Stir in goat cheese and basil.
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8
Season to taste with salt and pepper.
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9
Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface.
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10
Brush half of phyllo crosswise with butter.
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11
Fold unbuttered half over as for book.
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12
Brush with melted butter.
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13
Sprinkle with 1 1/2 tablespoons breadcrumbs.
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14
Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side.
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15
Fold short sides in.
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16
Fold long edge over and roll up as for jelly roll.
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17
Place phyllo roll, seam side down, on heavy large baking sheet.
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18
Brush with butter.
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19
Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture.
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20
(Can be prepared 1 day ahead.
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21
Cover tightly with plastic and refrigerate.)
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22
Preheat oven to 400F.
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23
Bake phyllo rolls until golden, about 15 minutes.
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24
Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended.
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25
Season to taste with salt and pepper.
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26
Mix tarragon, chives and parsley in small bowl.
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27
Place greens in large bowl.
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28
Toss salad with enough dressing to season to taste.
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29
Divide among 6 plates.
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30
Using serrated knife, cut each phyllo roll diagonally into 2-inch slices.
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31
Arrange around edge of salads.
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32
Sprinkle herb mixture over salads.
