Phyllo Wrapped Feta with Honey & Sesame
Chef Olivia Hayo created this dish, inspired by her time in Exo Gonia, Greece, using local orange blossom honey and California feta.
This colorful salad of crunchy celery, creamy feta, zesty cirtus, and jammy dates hits all the right notes to jazz up your winter table.
Ingredients
- 1 head celery, cut diagonally into 1/4" slices, whole leaves reserved
- 1 blood orange, skin removed, cut into 1/4" slices
- 1 cara cara orange, skin removed, cut into 1/4" slices
- 3 Medjool dates, pits removed
- 1/3 cup crumbled feta cheese
- 1/2 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 1/8 teaspoon sea salt
Instructions
On a serving plate layer celery, citrus, and dates. Top with feta.
Drizzle salad with olive oil and lemon juice, and sprinkle with salt. Scatter reserved celery leaves on top. Serve alongside roast chicken or fish for dinner or as a base for a grilled chicken salad perfect for lunch.
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