After returning from France and Spain, my head was spinning with so many recipe ideas. I decided to start with this one. This salad was so good. I think I said it out loud at least 5 times while I was eating it. It is tart, tangy, sweet, crunchy, and creamy. There was an explosion of flavor in my mouth with each bite.
I made the candied walnuts using this Taste of Home recipe. I substituted walnuts for pecans and used 1 teaspoon of cinnamon.
They are tasty. If you do not have time to make them, you could just buy some candied nuts or use regular, salted nuts. They are not the star of the salad. They do make it better, but the real star is the goat cheese fill triangles. They are flakey, crunchy, creamy, and tangy with a hint of sweetness.
I used a honey mustard salad dressing. The recipe is below. I like it to be really tangy (i.e. more vinegar). I used champagne vinegar, you could substitute regular vinegar.
To make them, you need one roll of filo dough out of a box of two rolls. Defrost it in the refrigerator over night. They must be kept moist so when working with them, keep them under a damp towel.
Cut the sheets in half.
Take one half and spray with olive oil or brush with butter. Add one to two more layers, following the same process. Put a small piece (about 1 tablespoon) of goat cheese in one corner of the sheet.
Fold over the filo, lengthwise, to cover the cheese.
Then, begin fold the cheese over to form a triangle. (Like a paper football or flag)
Continue folding until you reach the end. To seal, spray with olive oil or brush with butter.
Place on a greased baking sheet. Bake for 20-25 minutes until golden brown.
Remove from the oven and drizzle with honey.
These are such a delicious accent to a salad. I have been disinterested in homemade salads lately. I much prefer the ones that I make at Whole Foods salad bar however, this was way better than those. Don’t skip the filo triangles, they make the salad. They are pretty easy but look fancy.
Goat Cheese Filo Triangles
by
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Keywords: bake appetizer salad snack filo goat cheese summer
Ingredients (14-18)
- 1/2 package filo dough, defrosted
- 4 ounces of goat cheese
- olive oil spray or melted butter
- honey
Instructions
Heat the oven to 350.
Cut filo sheets in half length-wise. When not working with them, keep them covered with a damp cloth.
Take one filo sheet and spray it with oil or brush it with butter. Layer two more sheets, adding oil or butter to each sheet.
Put a small piece (about 1 tablespoon) of goat cheese in one corner. Fold the sheets over, lengthwise. Begin folding the end with the goat cheese to form a triangle (like a flag or paper football). Continue folding until you reach the end. To seal, add oil or butter.
Place on a greased cookie sheet. Continue until you have used all of the filo.
Bake at 350 for 20-25 minutes.
Remove from the oven and drizzle with honey. Serve hot or cold. Store in the refrigerator. Serve on a salad with fresh fruit or as an appetizer.
Honey Mustard Dressing
by
Prep Time: 3 minutes
Keywords: salad honey summer
Ingredients (2-4 servings)
- 2 teaspoons of honey
- 2 teaspoons dijon mustard (I like whole grain)
- 1-2 tablespoons of vinegar
- 2 tablespoons of extra virgin olive oil
- salt to taste
Instructions
Whisk together mustard, honey, and vinegar. Slowly drizzle in oil while whisking. Salt to taste.
Check out Heather’s version at SugarDishMe here! She made her own version and it looks fab!
Tags: Farm Fresh
-
I am so so so excited to tell you that this is the recipe I picked for this month’s Surprise Recipe Swap!!! LOVED IT. Thanks so much! Happy to have found your blog
My post is here:
http://www.sugardishme.com/2013/02/20/surprise-recipe-swap-honey-mustard-vinaigrette-salad-with-goat-cheese-pastries/
Leave a Reply
Grab My Button
Follow me on Foodspotting
1 comment
Comments feed for this article