Warm goat cheese in filo pastry bags

Ingredients:

Goat cheese

• 12 sheets thawed phyllo dough
• 80 g unsalted butter, melted
• 2-3 tbsp. regular breadcrumbs
• 3 discs of fresh goat cheese, 90–140 g each.
• Small salad greens, such as a mix of arugula and mesclun, for 6 servings

Vinaigrette dressing

• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 0.5 tsp chopped garlic
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 0.5 cups olive oil

Preparation:

1. Preheat oven to 190°C.
2. Lay the phyllo sheets on a flat surface and cover them with a slightly damp towel. If the towel is too wet, the dough will become sticky. Working quickly to prevent the dough from drying out, lay one sheet on the board, lightly brush with melted butter, and sprinkle with breadcrumbs. Place the second sheet of phyllo on top, brush with melted butter, and sprinkle with breadcrumbs. Continue until you have a stack of 4 sheets. Cut the sheets in half crosswise to create 2 rectangles.
3. Cut one of the goat cheeses in half horizontally to create two thin circles. Place each disc in the center of one phyllo square. Starting at one corner, fold the dough over the cheese and continue folding around the cheese, as if wrapping a round gift, tying the top. Twist the excess dough into a bundle. Brush the bags on all sides with melted butter and place them on a parchment-lined baking sheet. Make four more bags in the same manner.
4. Bake for 20 minutes, until lightly browned. Let cool for 5 minutes.
5. While the cheese bags are baking, place the greens in a large bowl. In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Whisking continuously, gradually pour in the olive oil to create an emulsion. Toss the greens with enough of the vinaigrette to moisten them.
6. Divide the salad among 6 plates and place a small bag of warm goat cheese in the center of each plate. Season with salt and pepper and serve.