Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisée Salad
Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisée Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 40g of fat, and a total of 475 calories. 1 person found this recipe to be scrumptious and satisfying. A mixture of balsamic vinegar, bottled peppers, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
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. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
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.
Transfer with tongs to paper towels to drain.
Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.