Cooking Directions

• Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
• Stir the herbs and black pepper on a plate.  Coat the cheese with the herb mixture.
• Unfold the pastry sheet on a lightly floured surface.  With the short side facing you, place the cheese on the bottom third of the pastry sheet to within 1 inch of the edge.  Starting at the short side, roll up like a jelly roll.  Place the filled pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastries with the egg wash.
• Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Cut the pastry into 8 slices.
• Beat the lemon juice, lemon zest, mustard, olive oil and canola oil in a large bowl.  Add the salad mix and toss to coat.  Divide the salad mixture among 8 plates.  Top each with 1 slice cheese pastry.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.25 cup chopped fresh herbs(parsley and chives)
• 1 teaspoon cracked black pepper
• 1 package (8 to 10 ounces) soft mild goat cheese (chevre)
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon Dijon-style mustard
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 1 package (10 ounces) spring salad mix