Green Bean Salad (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 32 min

Cook time: 18- 23 min
Ready in: 50 min- 1 hour, 5 min
Serves: 4

Ingredients: 
1 1/2- 2 c. goat cheese
8 (8 1/2x14") sheets frozen phyllo dough- defrosted
4 T. butter- melted
2 T. bread crumbs

3/4 lb. green beans- trimmed
1/2 c. olive oil
1 1/2 T. white wine vinegar
1 1/2 T. Dijon mustard
2 shallots- minced
1 tsp. salt
1/2 tsp. pepper
2 T. fresh dill- minced
1 c. salad greens

Directions:
- Bring a large pot of salted water to a boil
- As it comes to a boil, core goat cheese rind at 1/2" intervals and make 4 slices by pulling dental floss through log
- Place stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel
- Place 1 sheet of phyllo on separate cutting board, brush it with butter, and sprinkle it with 3/4 tsp. bread crumbs
- Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with 3/4 tsp. bread crumbs, continuing until you have 4 sheets of phyllo stacked up
- Cut phyllo in half crosswise to make two (7x8 1/2") rectangles
- Place a slice of goat cheese in middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely
- Place package, folded side up, on a sheet pan lined with parchment paper
- Repeat process, until you have 4 packages filled with goat cheese
- Brush packages all over with melted butter, cover, and refrigerate until ready to bake
- Preheat oven to 375

- Prepare an ice water bath (for green beans)

- Add green beans to boiling water and reduce heat to low
- Simmer until crisp-tender, about 3 min
- Drain immediately and immerse beans in ice water
- Drain well
- Whisk together olive oil, vinegar, mustard, shallots, salt, and pepper
- Stir in dill and set aside
- Bake goat cheese packages until golden brown, about 15- 20 min
- Toss beans and greens with enough dressing to moisten
- Divide salad on 4 plates, top each with a warm goat cheese package, and serve immediately

*Julie found recipe here