Crisp Pasta And Goat Cheese Salad

Crisp Pasta And Goat Cheese Salad

4 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

12 Wonton skins

Corn oil, for frying

4 Oz Goat cheese

1 Oz Cream cheese

1 Oz (about 2 Tbsps) sour cream

1 Tb Chives, chopped

1 Tb Fresh parsley

1/2 Ts Fresh thyme leaves

1 T Garlic, chopped

1 T Shallots, chopped

Black pepper, freshly

Ground 4 Hearts of palm, cut into 1/4-in slices

16 Cherry tomatoes or yellow

Teardrop tomatoes

--SALAD DRESSING--

2 Tb Dijon mustard

1/2 Ts Garlic, chopped

1 T Salt

1/3 Ts White pepper

1 Tb Red wine vinegar

5 Tb Olive oil, extra virgin

--SALAD MIX--

1 Head Boston lettuce

1 1/4 Head red tip lettuce

1 Belgian endive

1/2 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. - - - - - - - - - - - - - - - - - -