Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisee Salad

1. 1

   Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel.

2. 2

   Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter.

3. 3

   Top with 2 more phyllo sheets, brushing each with butter.

4. 4

   Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.

5. 5

   Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle.

6. 6

   Continue folding strip (like a flag), maintaining triangular shape.

7. 7

   Put triangle, seam side down, on a baking sheet and cover with plastic wrap.

8. 8

   Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).

9. 9

   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side.

10. 10

    Transfer with tongs to paper towels to drain.

11. 11

    Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

12. 12

    Add frisee and olives and toss with dressing, then season with pepper.

13. 13

    Mound salad on plates and arrange phyllo triangles alongside.

* Per serving · 4 servings · Values may vary.