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1
For Phyllo Purses:
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2
Heat olive oil in skillet.
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3
Saute mushrooms, garlic, shallots for about 2-4 minutes.
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4
Remove from heat.
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5
Stir in chives, salt and pepper to taste.
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6
Cool to room temperature
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7
Butter Baking sheet.
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8
Brush each phyllo sheet with melted butter.
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9
Fold in 1/2 and place A 1/2 cup mushroom mixture into the center.
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10
Place crumbled cheese on top of the mushroom mixture.
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11
Make a purse with phyllo and brush all over with butter;
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12
Tie the purse with chive.
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13
Preheat oven to 375 degrees
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14
Bake the filled phyllo purses for approximately 10-15 minutes and remove when phyllo is golden brown.
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15
(check frequently)
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16
For Vinaigrette:
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17
Rub the edges of a bowl with 1 small clove of garlic peeled and then discard the garlic
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18
To the bowl add and whisk until well blended the following:
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19
1 minced shallot
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20
1 teaspoon Dijon mustard
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21
1/3 cup red wine vinegar
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22
1/8 tsp sugar
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23
Salt and freshly ground black pepper to taste
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24
Add in a slow steady stream, whisking constantly until smooth 1 cup of extra virgin olive oil
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25
Add 1 teaspoon finely chopped fresh French tarragon (optional)
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26
Ad just seasonings (salt and pepper) to taste
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27
For the Salad:
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28
Toss the clean and dried mixed greens with vinaigrette
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29
Arrange mixed greens on a plate (allow 1 1/2-2 cups of mixed greens per person)
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30
Top with the Phyllo purses
