A classic French salad makes a satisfying lunch or dinner, with warm breaded rounds of goat cheese atop a mix of pleasantly bitter greens in a Dijon dressing.

Cut the phyllo into 6 rectangles. Place a tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides. Set the rolls on the prepared baking sheets.

The spinach filling has salty, crumbled bacon and tangy goat cheese. It's spread over the sliced chicken breasts, rolled, and ...

Lightly flour a work surface and roll out the dough thinly (about 3mm ... temperature before serving – the texture of the goat’s cheese topping may suffer if defrosted quickly.

Whisk together oil, vinegar, shallot, mustard, and sugar in a bowl. Season with salt and pepper. Bring a medium pot of salted ...

Separate the eggs and add to the yolks to the milk mixture. Crumble in the cheese and mix well. Whisk the whites with a pinch of salt to stiff peaks. Fold a third of the egg white into the cheese ...

Transfer to a cutting board and coarsely chop. When potatoes are done cooking, remove from packets and toss with scallions and goat cheese until well combined. Season with salt and pepper.