Crispy Wonton & Goat Cheese Salad

Directions

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.

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.

Assembly of Salads: 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.