Gorgonzola Phyllo Purses on Greens Recipe

• For Phyllo Purses
• 3 Tablespoons olive oil
• 6 oz mushrooms finely chopped (Portobello or shiitake)
• 1 Tablespoon chopped garlic
• 3 Tablespoons chopped shallots
• 3 Tablespoons chopped chives
• 3 A 1/2 oz of gorgonzola (or can substitute goat cheese or blue cheese)
• 4 or more sheets of phyllo
• For Mixed Green salad:
• 1 A 1/2 to 2 cups of loosely packed washed and dried greens/person (can use red leaf lettuce, arugula, radicchio, butterhead lettuce, mache)
• For Vinaigrette
• 1 clove of peeled garlic crushed
• 1 minced shallot
• 1 teaspoon Dijon mustard
• 1/3 cup red wine vinegar
• 1/8 tsp sugar
• Salt and freshly ground black pepper
• 1 teaspoon finely chopped fresh French tarragon (optional)

1. For Phyllo Purses:
2. Heat olive oil in skillet.
3. Saute mushrooms, garlic, shallots for about 2-4 minutes.
4. Remove from heat.
5. Stir in chives, salt and pepper to taste.
6. Cool to room temperature
7. Butter Baking sheet.
8. Brush each phyllo sheet with melted butter.
9. Fold in 1/2 and place A 1/2 cup mushroom mixture into the center.
10. Place crumbled cheese on top of the mushroom mixture.
11. Make a purse with phyllo and brush all over with butter;
12. Tie the purse with chive.
13. Preheat oven to 375 degrees
14. Bake the filled phyllo purses for approximately 10-15 minutes and remove when phyllo is golden brown.
15. (check frequently)
16. For Vinaigrette:
17. Rub the edges of a bowl with 1 small clove of garlic peeled and then discard the garlic
18. To the bowl add and whisk until well blended the following:
19. 1 minced shallot
20. 1 teaspoon Dijon mustard
21. 1/3 cup red wine vinegar
22. 1/8 tsp sugar
23. Salt and freshly ground black pepper to taste
24. Add in a slow steady stream, whisking constantly until smooth 1 cup of extra virgin olive oil
25. Add 1 teaspoon finely chopped fresh French tarragon (optional)
26. Ad just seasonings (salt and pepper) to taste
27. For the Salad:
28. Toss the clean and dried mixed greens with vinaigrette
29. Arrange mixed greens on a plate (allow 1 1/2-2 cups of mixed greens per person)
30. Top with the Phyllo purses

olive oil, mushrooms, garlic, shallots, chives, gorgonzola, phyllo, person, vinaigrette, clove of, shallot, mustard, red wine vinegar, sugar, salt

Taken from cookeatshare.com/recipes/gorgonzola-phyllo-purses-on-greens-44642 (may not work)