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 |
SALAD DRESSING
SALAD MIX
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