-
1
Preheat the oven to 375 degrees.
-
2
Score the goat cheese rind at 1/2-inch intervals and make 4 slices by pulling dental floss through the log.
-
3
Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel.
-
4
Place one sheet of phyllo on the board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs.
-
5
Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of phyllo stacked up.
-
6
Cut the phyllo in half crosswise to make two (7 x 8 1/2-inch) rectangles.
-
7
Place a slice of goat cheese in the middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely.
-
8
Place the package, folded side up, on a sheet pan lined with parchment paper.
-
9
Repeat the process, until you have 4 packages filled with goat cheese.
-
10
Brush the packages all over with melted butter, cover and refrigerate until ready to bake.
-
11
Bring a large pot of salted water to a boil and add the string beans.
-
12
Simmer for exactly 3 minutes, until crisp-tender.
-
13
Drain immediately and immerse the beans in ice water to stop the cooking.
-
14
Drain well.
-
15
For the vinaigrette, whisk together the olive oil, vinegar, mustard, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
-
16
Stir in the dill and set aside.
-
17
Bake the goat cheese packages for 15 to 20 minutes, until golden brown.
-
18
Toss the string beans and mesclun with enough dressing to moisten.
-
19
Divide the salad among 4 lunch plates, top each with a warm goat cheese package and serve immediately.
