Mixed Greens with Lardons and Goat Cheese Phyllo Blossoms

Servings: 6

For Goat Cheese Blossoms:

2 tablespoons unsalted butter, melted
8 ounces soft, mild goat cheese at room temperature
3 tablespoons heavy cream
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
3 (17X12 inch) sheets phyllo dough, thawed if frozen

For Salad:

6 ounces slab bacon, rind discarded and cut into 1/8 inch thick slices, then cut into 1 inch wide pieces (to form lardons, You can use thick sliced bacon and cut into rectangles)
1 tablespoon olive oil
2 tablespoons finely chopped shallot
2 1/2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 pounds mixed greens

a 6 cup muffin tin

Make lardons: Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp. Reserve 1 tablespoon bacon fat for dressing. Set aside.

Make goat cheese blossoms:
Put oven rack in middle position and preheat to 375 degrees. Brush muffin cups with some melted butter.

Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.

Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel or paper towels. Arrange 1 sheet of phyllo on a work surface (be sure to cover remaining phyllo), then brush with some melted butter. Cut phyllo into 4 rectangles (across short end) and arrange one over the other in a crisscross patttern. Place in muffin cup and spoon in goat cheese filling. Loosely gather edges of phyllo over center to form a flower. If pieces of phyllo break off, just arrange them in center. Repeat with remaining phyllo and cheese to form 6 "blossoms".

Bake phyllo blossoms until tops are golden brown and sides are golden, 25-35 minutes, then transfer to rack to cool slightly. These can be made 3 hours ahead and kept at room temperature. Reheat in a preheated 350 degree oven about 10 minutes.

Prepare salad dressing:
Add oil to bacon fat in skillet, when hot add shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. The recipe uses dandelion greens and uses the dressing warm. I let it cool to room temperature. Pour over greens and toss well. Serve with lardons on top and the warm goat cheese phyllo blossom along side.