Serves 8

4 sheets phyllo dough, thawed cut in half across the width
1 tablespoon unsalted butter, melted
Nonstick cooking spray
5 ounces fresh goat cheese, crumbled
2 tablespoons light honey
1 1/2 teaspoons curry powder
Pinch salt and pepper
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
12 cups mixed baby lettuces

Preheat oven to 350 degrees. Cover stack of phyllo with two overlapping sheets of plastic wrap and a damp kitchen towel. Place one phyllo sheet on a work surface and spray well with cooking spray, then top with second sheet and brush lightly with butter. Repeat with two more sheets, alternating cooking spray and butter.

Using sharp knife, cut phyllo sheets into 12 equal squares. Line each of 12 mini muffin cups with a square. Make 12 more phyllo cups in same manner with remaining pastry sheets, cooking spray and butter. Bake cups in middle of oven until dry but not golden, about 5 minutes.

Fill each cup with goat cheese on. Return to oven and bake until goat cheese has melted and cups are golden brown, about 10 minutes. Remove from oven and squeeze 1/4 teaspoon honey over goat cheese.

In a large bowl, mix together curry powder, salt, pepper, vinegar, and mustard. Slowly whisk in oil. Drizzle a small amount of vinaigrette over each cup and dress salad with remaining dressing. Divide salad among 8 plates. Put three goat cheese cups on each plate. Serve immediately.

Nutritional information per serving:
Calories: 141; total fat: 8g; cholesterol: 2mg; carbohydrate: 16g; total dietary fiber: 1g; protein: 2g

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