Sonoma-Style Lesvos Salad with Filo-Wrapped Feta and Sesame Honey Gastrique
Ingredients
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
- 2 sprigs fresh oregano picked and chopped
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
For the Salad
- 1 bunch arugula
- 1 cucumber peeled if necessary, cut into large dice
- 2 tablespoons olives of choice
- 1 red pepper diced
- 1 bunch mint leaves picked
- ¼ red onion peeled and sliced
- Diced fresh tomatoes if in season
- 1 piece 10 ounces Mt. Eitan Ady, cut into 4 squares (an INCREDIBLE local feta)
- 2 sheets filo
- Extra virgin olive oil
- 4 tablespoons honey
- 1 tablespoon sherry vinegar
- 2 tablespoons toasted black and white sesame seeds
Instructions
- To make the vinaigrette, in a small bowl, combine the vinegar, mustard and oregano. Slowly whisk in oil. Season to taste with salt and pepper and set aside.
- To make the salad, combine all the salad ingredients in a bowl and set aside.
- Dry the feta with a paper towel. Take a filo sheet and brush it with olive oil. Top with the next filo sheet. Cut the filo in half both lengthwise and widthwise into 4 squares. Wrap each hunk of feta in a square of filo (folding in the bottom and then the two sides, then the top). Sauté the four filo-wrapped feta squares in a sautp pan on medium heat with olive oil until browned on at least the 2 bigger sides.
- In a small saucepan on medium-high heat, combine the honey and vinegar and bring to a simmer. Add the sesame seeds and remove from the heat. Toss salad ingredients in the vinaigrette. Plate the salad and place a filo-wrapped feta square on top. Drizzle with sesame honey gastrique.
