Recipe: Pasta, Hearts of Palm and Goat Cheese Salad for Michael

Pasta, Hearts of Palm and Goat Cheese Salad
Serving Size : 4

12 Wonton skins
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
1/2 teaspoon Fresh thyme leaves
1 teaspoon Garlic -- chopped
1 teaspoon Shallots -- chopped
Black pepper -- freshly Ground
4 Hearts of palm -- cut into slices
16 Cherry tomatoes or yellow Teardrop tomatoes

SALAD DRESSING
2 tablespoons Dijon mustard
1/2 teaspoon Garlic -- chopped
1 teaspoon Salt
1/3 teaspoon White pepper
1 tablespoon Red wine vinegar
5 tablespoons 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.