Good for 4 persons

0.3 kg  mild Goat cheese
1/2 pkg  Filo Pastry
0.3 kg   Butter
0.25kg  Micros garden greens
6 pcs  Figs
1 Bot.  Balsamic Vinegar 
1 Bot.  Virgin Olive oil
Salt and pepper
12 pcs  Chestnut 
0.3 kg  Sugar
1 cup   Water

With a knife slit the skin of the chestnut. Bake in the oven by 180 degrees for about 20 minutes. Remove the shell and set chestnuts aside. Melt the sugar till caramelized and add in the chestnuts, then slowly add water (be careful!). Simmer for about 15 minutes. Set aside and let it rest.  For flavoring you can add a shot of brandy. You can do this a day in advance. Before serving, bring slowly to boiling point.

Take a sheet of Filo Pastry and brush with melted butter alternate this three times. Place in the middle a small ball of Goat cheese and fold the Filo Pastry into the shape of a bag. Bake in the oven at 180 degrees till golden brown.

Slice the Figs into quarters. Heat a pan with a little Olive oil and quickly fry on each side.

Arrange Garden greens in middle of the plate, place baked Filo Pastry on top, arrange chestnut and figs around it and sprinkle with little Balsamic vinaigrette.

Recipe by Martin Kaspar