- 1/2 c. Port wine
- 1/2 c. red wine
- 1/4 c. raspberries, fresh
- 1 shallot minced
- 1 pc. star anise
- 2 tablespoons sugar
- 2 tablespoons raspberry vinegar
- 4 tablespoons walnut oil (olive oil can be substituted)
- 4 tablespoons canola oil
- 8 ounces brie
- 6 sheets filo dough
- 1 c. butter
- 4 cups mixed spring greens, washed and dried
- 1/4 c. walnut halves
- Salt and pepper, to taste
Carefully lay out 1 sheet of filo dough. Brush lightly with butter. Cover with 2 more sheets brushing each with butter. With knife, cut filo into straight strips about 3 inches wide. Repeat process with 3 additional sheets (you will only be using 8 strips). Put equal amounts of brie cheese at the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue folding until the entire strip is used.
Combine wine, Port wine, sugar, anise and raspberries and reduce over medium heat. Remove anise. In a blender, put reduced mixture, vinegar and shallot and blend at a low speed. Add oils slowly. Season to taste with salt and pepper.
In a 350° F oven, bake walnuts until slightly brown and aromatic, 6 to 8 minutes. Set aside to cool. In a 350° F oven, bake turnovers until golden brown (approximately 6 to 8 minutes). In a large bowl, place the greens, add dressing and toss lightly. Adjust seasoning and divide among 4 plates. Place two turnovers on top of each and sprinkle walnuts around.