A Burst of Camembert on Baby Greens Recipe

Directions:

1. For the sherry vinaigrette, whisk all ingredients together in a large stainless steel bowl.
2. Transfer to a jar with a tight fitting lid and store in the fridge until needed.
3. Shake well before using.
4. Line a baking sheet with parchment paper.
5. Cut the wheel of camembert into 6 triangles.
6. On a cutting board, lay out one sheet of phyllo dough and brush it with melted butter.
7. Place another sheet of phyllo on top of the first and brush it with butter as well, reserving about 4 TBS of the butter for later.
8. Using a sharp knife, cut the buttered phyllo sheets into 6 strips, about 2 1/2 inches wide.
9. Place a triangle of Camembert on one end of each phyllo strip.
10. Fold one corner of the dough over to cover the cheese and form a triangle.
11. Continue folding the dough, like a flag, maintaining the triangular shape.
12. Place the triangles, seam side down, on the baking sheet and rrefrigerate until ready to serve.
13. In a small heavy bottomed saucepan, reduce the balsamic vinegar by half and set aside.
14. In a large skillet, heat baout 4 TBS of the remaining melted butter over low heat.
15. Add the pastry wrapped cheese wedges and cook for 30 to 45 seconds on each side until just golden brown.
16. Using tongs, remove the cheese triangles from the skillet and drain on paper towels.
17. Place the greens in a large bowl; lightly dress them with the sherry vinaigrette, and place a small mound of dressed greens in the center of each plate.
18. Place a warm cheese triangle on top of each pile of greens.
19. Drizzle the reduced balsamic vinegar around the greens and garnish with toasted pecans, if desired.