Melted camembert triangles on baby greens

Here is a big cheer to 2021! Although we didn’t have our annual New Year Eve party this year, it didn’t stop us from having a feast:

May the new year bring us health, joy, and success!

Melted Camembert triangles on baby greens

(Adapted from Patrick O’Connell’s Refined American Cuisine)

Serves 6

For the camembert triangles:
1 Camembert wheel (divided into 6 triangles)
6 square sheets phyllo dough
2 tbs butter (melted)
Olive oil

For the salad:
6 tbs balsamic vinegar
180 g baby greens (rinsed and dried)
5 tbs olive oil
2 tbs balsamic vinegar
1 tbs Dijon mustard
1 tbs maple syrup
Toasted walnuts or macadamia
Salt and pepper

To make the camembert triangles:

  1. On a flat surface, lay one sheet of phyllo dough and brush on melted butter.
  2. Place another sheet of phyllo dough on top.
  3. Use a scissor to cut the buttered phyllo dough into 2 strips, about 10-cm wide.
  4. Place a triangle of Camembert on one end of the phyllo strip and fold carefully into a triangle.
    • Note: make sure to cover the corners of the cheese.
  5. Continue with the remaining Camembert triangles. Save the leftover butter.
  6. Place the Camembert triangles on a plate and refrigerate until serving time.

To make the salad:

  1. In a small saucepan, reduce 6 tbs balsamic vinegar by half. Set aside.
  2. In a small bowl, make the salad dressing by combining olive oil + balsamic vinegar + mustard + maple syrup + salt and pepper. Set aside.
  3. Lightly mix baby greens with the salad dressing.

To serve:

  1. On a serving plate, place some dressed baby greens in the center.
  2. Sprinkle some nuts on top.
  3. Drizzle reduced balsamic vinegar around the greens.
  4. On a nonstick skillet, melt the leftover butter above with olive oil over low heat.
  5. Add the phyllo-wrapped cheese triangles and fry for 30 seconds on each side.
  6. Place a warm Camembert triangle on top of the salad.
  7. Serve immediately.