Salad with Raspberry Balsamic Dressing and Goat Cheese Tarts

Directions:

To make goat cheese tarts, preheat oven to 350° F. Butter four 4-oz. ramekins or custard cups, using some of the melted butter. Blend goat cheese, heavy cream, egg yolks, thyme, salt, and pepper in a medium bowl. Arrange one sheet of phyllo dough on a work surface so the long sides of the dough are at the top and bottom. Brush dough with some of the melted butter. Starting from the center, sprinkle breadcrumbs all over the right half of the dough. Fold the left half over the right half, forming a smaller rectangle with the long sides now on the left and right sides. Brush top surface of dough with more butter and cut dough in half from left to right, making two smaller rectangles. Use one rectangle to line the inside of a ramekin, allowing excess dough to hang over the sides. Turn ramekin a quarter turn and place second rectangle over the first so they are overlapping and ramekin is completely lined. Continue lining remaining three ramekins the same way. Spread ½ tsp of Tiptree Raspberry Seedless Preserves on bottom surface of each of the phyllo shells. Fill each shell with equal amounts of goat cheese mixture and lift overhanging dough so it partially covers filling. Bake in preheated oven 30-35 minutes, or until filling is set and phyllo is golden. Let cool slightly. 

Combine dressing ingredients in small bowl and stir with whisk to blend. Raise oven temperature to 400° F. and toast hazelnuts on small baking sheet for 7-8 minutes, or until golden; chop coarsely. Toss salad mix with apple slices and arrange equal amounts on each of 4 plates. Place a warm goat cheese tart in the center of each plate. Sprinkle with chopped hazelnuts and drizzle with Raspberry-Balsamic Dressing.