Title: Crisp Pasta and Goat Cheese Salad
Categories: Pasta Greek Salad
Yield: 4 Servings

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	ts	Garlic, chopped
1	ts	Shallots, chopped
		Black pepper, freshly ground
4		Hearts 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	ts	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

Qty Measurement Ingredient *-----*

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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