As the Brie cheese is crusted and deep-fried, it melts when you bite into it. With a refreshing salad and a fruity dressing, this is indeed a great appetizer!

Make the Filo cups: Fold a Filo sheet in half. Brush with olive oil. Sprinkle a pinch of tarragon and fold again in half. Place a 6 inch stainless steel bowl on the top. Cut around with a paring knife. Grease the inside of the bowl, and the outside of a second one. Place the Filo circle between the 2 bowls. Do the same for the second cup. Bake at 350°F for 10-15 minutes, or until golden brown. To avoid burning, keep watching Filo, as it cooks very fast.

Prepare the cheese: Toss each slice in the beaten egg, strain lightly and toss in breadcrumbs. Do this process twice. Place in the freezer for an hour. Turn the deep fryer on at 370°F.

Prepare the dressing: In a small bowl, place raspberry vinegar, salt, pepper. Slowly whisk in the 6 tablespoons olive oil, add the chopped chives and reserve.

Prepare the garnish: Cut the tomato in quarters, remove the seeds and cut in thin julienne and reserve. Slice the shallots. Break the shells of the walnuts, and cut them in half. Cut the artichokes in quarters and toss them in 1 tablespoon of dressing.

Finish the salad: Toss the salad with some dressing; place the salad in the Filo cups. Deep-fry the goat cheese briefly until golden brown. Place on top; add garnishes and the leaves of the Belgian endives. Pour some dashes of leftover dressing around the cups, and serve.