Goat Cheese Puff Pastry

2 4 Oz. Slices of Goat Cheese, about 1 inch thick

1 Puff Pastry Sheet from a box of prepared dough, thawed

1/4 Tsp. Herbs de Provence

2 Large shallots, thinly sliced then diced

2 Garlic Cloves, finely minced

1/4 Tsp. Herbs de Provence

1 Egg

SALAD DRESSING

1 Cup orange juice

1 Tsp. Dijon mustard

Kosher Salt and Freshly ground black pepper

3 Cups spring lettuce

8 Cherry tomatoes, cut in half

Kosher salt and freshly ground black pepper

Preparation

1) Preheat the oven to 400 degrees.

2) Very thinly slice shallots, then dice. Finely mince the garlic. Add a tablespoon of the herbs de

provence olive oil to a non-stick skillet set over medium-high heat. Once hot, add the shallots and sauté

gently until translucent. (About 1 minute) Add garlic and continue to cook until shallots are soft, and the

garlic is fragrant. When the mix is starting to caramelize, about 5 minutes, add the balsamic vinegar,

season to taste with salt and herbes de Provence. Stir and cook for about a minute. Set it aside.

3) Cut circles twice the size of the goat cheese round out of the puff pastry. Sprinkle with the 1/4

teaspoon of herbs de provence and roll into the dough.

4) Top each circle of puff pastry with the round of cheese. Top with a large mound of the caramelized

shallots and garlic. Fold the pastry up around the top of the goat cheese leaving the onion mixture

exposed. Tie loosely with twine to hold the puff pastry in place.

5) Mix the egg with a tablespoon of water. Brush the outside of the puff pastry to help it get golden

brown when baked.

6) Put in the oven and bake for 35-40 minutes until golden.

7) Meanwhile make the dressing. Whisk everything together in a bowl. In a separate bowl, add the

spring lettuce mix and the cut tomatoes. Dress the salad lightly with the dressing. Sprinkle with salt and

pepper.

8) Plate one baked goat cheese bundle on a plate with the salad on the side. Sprinkle the plate with a

little herbs de provence. Enjoy!