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1
Preheat the oven to 325F (160C).
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2
Lay a sheet of phyllo dough on a clean dry work surface.
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3
Use a pastry brush to brush the phyllo sheet with melted butter.
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4
Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle.
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5
Brush the top of the phyllo with melted butter.
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6
Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side.
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7
Top the cheese with a few pieces of sun-dried tomatoes.
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8
Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end.
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9
About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling.
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10
Arrange on a foil-lined baking sheet, seam side down, and brush the top with butter.
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11
Keep rolling the 5 remaining cigars.
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12
Bake until golden, about 25 to 30 minutes.
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13
Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper.
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14
Shake well.
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15
Toss the Proseco vinaigrette with the greens.
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16
Arrange the dressed greens on a serving platter or on individual serving plates.
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17
Slice the cigars into 2-inch pieces.
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18
Place atop the dressed greens.
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19
The baked cigars are about 1 1/2 inches in diameter.
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20
Serve and enjoy!
