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Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms Recipe

Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms Recipe

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Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms

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Ingredients:

Serving

2 tbsp unsalted butter, melted
8 oz soft mild goat cheese (1 cup) at room temperature
3 tbsp heavy cream
1 large egg
1 tsp dijon mustard
1/4 tsp black pepper
3 (17- by 12-inch) sheets phyllo dough, thawed if frozen
6 oz slab bacon , rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)
1 tbsp olive oil
2 tbsp finely chopped shallot
2 1/2 tbsp sherry vinegar
1/2 tsp sugar
1/4 tsp salt
1 1/2 lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups)

Directions:

Make goat cheese blossoms: Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
Prepare salad while goat cheese blossoms bake: Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.
Cooks' notes: Dandelion greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. Bacon can be cut 1 day ahead and chilled, covered. Goat cheese phyllo blossoms can be baked 3 hours ahead and kept at room temperature. Reheat in a preheated 350°F oven until warmed through, about 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.24 Kcal (1667 kJ)
Calories from fat	277.95 Kcal
		% Daily Value*
Total Fat	30.88g	48%
Cholesterol	99.84mg	33%
Sodium	994.25mg	41%
Potassium	491.77mg	10%
Total Carbs	11.39g	4%
Sugars	1.99g	8%
Dietary Fiber	4.68g	19%
Protein	22.01g	44%
Vitamin C	40mg	67%
Vitamin A	1.2mg	39%
Iron	4.4mg	24%
Calcium	277.8mg	28%

Amount Per 100 g
Calories	187 Kcal (783 kJ)
Calories from fat	130.52 Kcal
		% Daily Value*
Total Fat	14.5g	48%
Cholesterol	46.88mg	33%
Sodium	466.87mg	41%
Potassium	230.92mg	10%
Total Carbs	5.35g	4%
Sugars	0.94g	8%
Dietary Fiber	2.2g	19%
Protein	10.33g	44%
Vitamin C	18.8mg	67%
Vitamin A	0.6mg	39%
Iron	2.1mg	24%
Calcium	130.5mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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