*  Exported from  MasterCook  *
 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       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
    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.
   Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
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