Rich and flaky phyllo dough is easy to work and incredibly versatile. To learn how to make this recipe, watch the Secret Ingredient cooking show.
- For the Phyllo Triangles
- 2 pears, cut into eighths, cored and thinly sliced crosswise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh thyme, more for garnish
- 1 tablespoon finely chopped fresh parsley
- 1/2 pound phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 6 ounces Comté cheese, grated
- For the Salad
- 3 tablespoons sherry vinegar
- 1/3 cup apple juice
- 1/4 teaspoon smoked sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup walnut pieces, more for garnish
- 1/3 cup canola oil
- 8 ounces herb salad mix or baby greens
- 1/4 medium red onion, thinly sliced
Meanwhile, for the salad, make the vinaigrette by combining sherry vinegar, apple juice, salt, pepper and walnut pieces in a blender. Blend until smooth. Add canola oil and combine until the vinaigrette thickens. Taste and adjust seasoning. Combine the greens and red onion in a large bowl. Toss with the dressing and garnish with walnuts. Divide the salad among plates and serve with hot phyllo triangles.
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