1 large beet, shredded
1 Bartlett pear, shredded
1 cup shredded jicama
1 tablespoon minced chives
1 tablespoon Red Wine Vinaigrette (recipe to follow)
1 wheel (6 ounces) Wisconsin Brie cheese
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese
1 1/8 cups (4 1/2 ounces) Wisconsin Gouda cheese
4 1/2 cups (about 5 ounces) frozen shredded phyllo dough, thawed
1/2 cup flour
3 eggs, beaten
24 leaves baby lettuce
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon minced shallot
Salt and pepper, to taste
Combine beet, pear, jicama, chives and vinaigrette; refrigerate. Cut Brie cheese into six (1 ounce) wedges. Cut Mozzarella cheese into six (1 ounce) sticks. Cut Gouda cheese into six (3/4ounce) wedges.
Separate phyllo dough into 18 portions of about 1/4 cup each; cover with damp towel. Dredge each piece of cheese in flour, dip in eggs, then coat in 1 portion of phyllo dough, pressing down to help phyllo adhere.
Fry each cheese crisp in 375° F oil for 1 to 2 minutes or until golden brown. Drain on absorbent paper. To serve, place 4 lettuce leaves near top of each dinner plate. Place 1/2 cup chilled salad on each set of lettuce leaves. Arrange 1 of each variety of cheese crisps below salad. Drizzle 1 tablespoon Red Wine Vinaigrette around each cheese trio. Serve warm.
Note: Shredded phyllo dough, known as kataifi, can be purchased in most Greek food stores. Fresh angel hair pasta may be substituted.
Red Wine Vinaigrette: Place vinegar in small bowl; whisk oil into vinegar in a steady stream. Stir in shallots, salt and pepper.