INGREDIENTS:1 Le Petit Bleu cheese 2 red bliss potatoes (large) 2 sheets puff pastry (10 inch x 15 inch) 2 tsp. fresh thyme leaves 1 pinch nutmeg to taste, salt and pepper 2 Tbsp. olive oil 1 bunch dandelion greens ½ tsp. balsamic vinegar 1 pack enoki mushrooms DIRECTIONS:Cut potatoes into 1/8 inch thick slices, and rinse under running water. Pat dry and saute in olive oil over low heat. Flip potato slices when first side is golden brown. Color the second side, then lower heat and add thyme. ...
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