Crispy Cheese Trio with Marinated Fruit and Vegetable Medley

Combine beet, pear, jicama, chives and vinaigrette; refrigerate. Cut Brie cheese into six (1 ounce) wedges. Cut Mozzarella cheese into six (1 ounce) sticks. Cut Gouda cheese into six (3/4ounce) wedges. Separate phyllo dough into 18 portions of about 1/4 cup each; cover with damp towel. Dredge each piece of cheese in flour, dip in eggs, then coat in 1 portion of phyllo dough, pressing down to help phyllo adhere. Fry each cheese crisp in 375°F (190°C) oil for 1 to 2 minutes or until golden brown. Drain on absorbent paper. For Red Wine Vinaigrette: Place vinegar in small bowl; whisk oil into vinegar in a steady stream. Stir in shallots, salt and pepper. To serve, place 4 lettuce leaves near top of each dinner plate. Place 1/2 cup chilled salad on each set of lettuce leaves. Arrange 1 of each variety of cheese crisps below salad. Drizzle 1 tablespoon Red Wine Vinaigrette around each cheese trio. Serve warm.