Ingredients

Makes 4 or 5 light-lunch or first-course servings

　　

For phyllo triangles

9 (17- by 12-inch) phyllo sheets, thawed if frozen

　　3/4 stick (6 tablespoons) unsalted butter, melted

　　2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry

　　5 ounces soft mild goat cheese (2/3 cup)

　　1/2 cup olive oil

　　

For salad

1 tablespoon balsamic vinegar

　　1 teaspoon Dijon mustard

　　1/4 teaspoon salt

　　3 tablespoons extra-virgin olive oil

　　8 ounces frisée, torn into bite-size pieces (8 cups)

　　2 tablespoons chopped pitted Kalamata or other brine-cured black olives

　　

Make phyllo triangles:

Step 1

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.

　　

Step 2

Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.

　　

Step 3

Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).

　　

Step 4

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.

　　

Make salad:

Step 5

Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.