Ingredients

• 12 ounces blue cheese crumbled
• 2 chopped garlic cloves
• 2 tablespoons chopped chives
• 1 tablespoons sweet wine
• 1 drop Tabasco or a few grains of cayenne
• Phyllo dough
• Melted butter, about 3 to 4 tablespoons
• Greens for four to 6 people
• 2 tablespoons olive oil
• 2 teaspoons red wine or balsamic vinegar
• Salt and pepper to taste
• 4 to 6 tablespoons toasted walnut halves or pieces

Instructions

1. Preheat the oven to 400 degrees. Mix the cheese with half of the garlic and half of the chives. Moisten the mixture with the wine and add the Tabasco.
2. Cut the phyllo into maybe six inch squares and butter between two layers. Place a tablespoon or so of the cheese mixture in the middle and bring up the edges to make a purse. Place on cookie sheet and continue. Two purses per person is sufficient. Butter edges of pursed and bake about 5 to 10 minutes until browned.
3. While the pastries are baking, toss the greens with the served garlic and chives; add the oil, vinegar, salt and pepper. Divide the mixture among salad plates and garnish with the toasted walnut pieces.
4. Place the bubbling hot pastries on each plate and serve IMMEDIATELY.

Comments: The recipe called for puff pastry but I found phyllo dough to be much easier and not as rich. Plan ahead so the salad is served one the pastries come out of the oven.