*  Exported from  MasterCook  *

                    Crisp Pasta and Goat Cheese Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Pasta

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



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