Tarragon Vngrtt. Salad & Phyllo W/ Roquefort & Spice Nut

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 phyllo pastry sheets
• 4 ounces melted butter
• 8 ounces roquefort cheese
• 4 ounces pecans
• 2 ounces light brown sugar
• 1 pinch cayenne
• 2 heads lolla rossa lettuce or 2 heads lettuce, of your choice
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon dijon mustard
• 4 ounces sherry wine vinegar
• 8 ounces salad oil
• salt and pepper

Recipe

• 1 purses: toss pecans, 2 oz. butter, brown sugar, and cayenne.
• 2 bake at 350degrees for about 1/2 hour.
• 3 put to the side and cool.
• 4 cut phyllo dough sheet into four squares.
• 5 brush each sheet one at a time with butter.
• 6 lay each sheet on top of each other.
• 7 divide cheese into four squares and place 1 suare in center of each phyllo suare.
• 8 top cheese with some pecans.
• 9 fold each corner of phyllo square together in the center and squeeze the middle of it to get a three-dimensional effect (much like crab rangoon).
• 10 bake phyllo purses at 400degrees for about 10 minutes (until golden brown).
• 11 vinaigrette: combine the mustard and vinegar. gradually add oil. finish with tarragon, salt, and pepper.
• 12 place warm purses on bed of lettuce and drizzle with vinaigrette.
• 13 note: when i make the purses as an appetizer, i make a simple thinned down bernaise sauce for dipping.