Yield: 4 Servings
|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|
|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|
|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