Crisp Pasta and Goat Cheese Salad

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 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 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

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