1/4 Lb Melted Butter (one stick)
1 Each Goat Cheese Brie (or other 6” round of Brie Cheese)
1/2 Cup California Ver Jus (or use Pomegranate Juice)
1 Tbsp Honey, preferably Bee Bob’s Fresh Local Orange Blossom
2 Tbsp Lemon Juice
1 Each Small Shallot, minced
1 Tspn Dried Mustard
1 Tspn Sea Salt
1/4 Tspn Fresh Cracked Black Pepper
1/2 Tspn Fresh Lavender Flowers (Thyme Flowers or chopped Thyme will do)
1/4 Cup Vegetable Oil
1/2 Cup Extra Virgin Olive Oil
4 Each Phyllo Dough Sheets
4 Oz Organic Spring Mix or Mixed Lettuce Heads, trimmed, washed and dried
1 Cup Dried Cherries
1/4 Cup Sliced Almonds, toasted
Bake the Brie:
Brush each of the phyllo sheets with a thin layer of the butter and stack on top of one another. Cut this stack into six squares and place one sixth of the wheel of brie in the center of each square. Fold the Phyllo around the brie until it’s covered with no seams, much like the wrapping on a gift. Place in refrigerator.
Make The Dressing:
Combine the ver jus, honey, lemon juice, minced shallot, mustard, salt, pepper and lavender in a mixing bowl and whisk until combined. Slowly drizzle the vegetable oil and olive oil into the mixture while continuously whisking vigorously to form an emulsification. Taste and reseason with salt and pepper if necessary. Just before serving, brown all sides of the phyllo wrapped cheese in a nonstick skillet with remaining melted butter until golden brown, then warm through in a 300°F oven, about 5 minutes.
To assemble the salads, in a large mixing bowl, toss the lettuce mix and dried cherries with the lavender-ver jus dressing. Place the salad mix into the center of 6 salad plates. Place one of the warmed baked brie wedges next to each of the salads and garnish the top of the salad with the toasted almond slices.