Ingredients

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

Description

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...

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