Ingredients

• 3 sheets 12X17 inch phyllo dough
• 2 tablespoons butter, melted
• 1 log goat cheese, about 5-6 ounces
• Minced garlic or crumbled blue cheese or choice of herbs
• 1 ripe pear thinly sliced
• Fresh greens mix, 1 handful per serving

Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar
• 1 tablespoon prepared chutney, chopped
• 1 teaspoon finely chopped shallot
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons olive oil

Instructions

1. For vinaigrette, whisk vinegar, chutney, shallot , salt and pepper in bow, then slowly add oil.
2. Lightly brush 1 sheet phyllo with butter. Stack with the second and brush with butter. Top with third sheet and brush with butter around edges. Cut sheets so you have 6 pieces that are about 6 inches by 6 inches.
3. Mix cheese with additional flavoring ingredients of your choice. Put 1/6 of cheese in middle of each packet and gather corners. Now you may put them on a baking sheet and cover with Saran Wrap and hold for up to 3 hours in a cool location. You do not need to refrigerate them.
4. Heat oven to 350 degrees and paint edges of dough with remaining melted butter. Do no skip this step as they will ensure a nice browned edge on the packets. Bake for 10 minutes till light brown.
5. Meanwhile, toss greens with pear slices and divide between six plates. Top with 2 teaspoons dressing and a packet. Enjoy!!!

Notes

1. Elegant salad of which the phyllo packets can take numerous types of filling.