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Crispy Cheese Trio with Marinated Fruit and Vegetable Medley

Servings: 6


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 fillo dough, thawed
1/2 cup flour
3 eggs, beaten
24 leaves baby lettuce

For 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

Cooking Directions:

Combine beet, pear, jicama, chives and vinaigrette; refrigerate. Cut brie into six (1 ounce) wedges. Cut mozzarella into six 1-ounce sticks. Cut gouda into six 3/4-ounce wedges.

Separate fillo 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 fillo dough, pressing down to help fillo 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 fillo dough, known as kataifi, can be purchased in most Greek food stores. Fresh angel hair pasta may be substituted.

For red wine vinaigrette: Place vinegar in small bowl; whisk oil into vinegar in a steady stream. Stir in shallots, salt and pepper.

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