Crisp pasta & goat cheese salad

Yield: 4 Servings

Measure Ingredient
12 \N Wonton skins
\N \N Corn oil, for frying
4 ounces Goat cheese
1 ounce Cream cheese
1 ounce (about 2 Tbsps) sour cream
1 tablespoon Chives, chopped
1 tablespoon Fresh parsley
½ teaspoon Fresh thyme leaves
1 teaspoon Garlic, chopped
1 teaspoon Shallots, chopped
\N \N Black pepper, freshly
\N \N Ground
4 \N Hearts of palm, cut into
\N \N 1/4-in slices
16 \N Cherry tomatoes or yellow
\N \N Teardrop tomatoes
2 tablespoons Dijon mustard
½ teaspoon Garlic, chopped
1 teaspoon Salt
⅓ teaspoon White pepper
1 tablespoon Red wine vinegar
5 tablespoons Olive oil, extra virgin
1 \N Head Boston lettuce
1¼ \N Head red tip lettuce
1 \N Belgian endive
½ \N Head radicchio



In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke).

Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate.

Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing.

Makes 4 salads.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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