Recipe - Crisp Pasta And Goat Cheese Salad

12 Wonton skins
Corn oil, for frying
4 ounce Goat cheese
1 ounce Cream cheese
1 ounce (about 2 Tbsps) sour cream
1 tablespoon Chives, chopped
1 tablespoon Fresh parsley
One half teaspoon Fresh thyme leaves
1 teaspoon Garlic, chopped
1 teaspoon Shallots, chopped
Black pepper, freshly
Ground
4 Hearts of palm, cut into
1/4in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes

SALAD DRESSING
2 tablespoon Dijon mustard
One half teaspoon Garlic, chopped
1 teaspoon Salt
1/3 teaspoon White pepper
1 tablespoon Red wine vinegar
5 tablespoon Olive oil, extra virgin

SALAD MIX
1 Head Boston lettuce
1 One fourth Head red tip lettuce
1 Belgian endive
One half Head radicchio

In a pan in hot corn oil, deepfry 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 bitesize 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 deepfried 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, cheeseside 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