Active Time

　　50 min

　　Total Time

　　1 1/2 hr

　　This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it's a rather lengthy process, the result will be much more delicate.

　　

Ingredients

Makes 6 servings

　　

For goat cheese blossoms

2 tablespoons unsalted butter, melted

　　8 oz soft mild goat cheese (1 cup) at room temperature

　　3 tablespoons heavy cream

　　1 large egg

　　1 teaspoon Dijon mustard

　　1/4 teaspoon black pepper

　　3 (17- by 12-inch) sheets phyllo dough, thawed if frozen

　　

For salad

6 oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)

　　1 tablespoon olive oil

　　2 tablespoons finely chopped shallot

　　2 1/2 tablespoons Sherry vinegar

　　1/2 teaspoon sugar

　　1/4 teaspoon salt

　　1 1/2 lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups)

　　

Special Equipment

a muffin tin with 6 (1/2- or 1/3-cup) muffin cups

　　

Make goat cheese blossoms:

Step 1

Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.

　　

Step 2

Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.

　　

Step 3

Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.

　　

Step 4

Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).

　　

Step 5

Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.

　　

Prepare salad while goat cheese blossoms bake:

Step 6

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.

　　

Step 7

Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.

　　Cooks' notes:

　　•Dandelion greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. Bacon can be cut 1 day ahead and chilled, covered.

　　•Goat cheese phyllo blossoms can be baked 3 hours ahead and kept at room temperature. Reheat in a preheated 350°F oven until warmed through, about 10 minutes.