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Goat Cheese Spring Roll Salad




Source of Recipe


Internet


List of Ingredients




1 4- or 5-oz. pkg. soft goat cheese (chèvre)
2 Tbsp. snipped basil
1 Tbsp. finely chopped shallots
1 Tbsp. snipped chives
1 clove garlic, minced
¼ tsp. fennel seed, toasted and crushed
12 wonton wrappers
Cooking oil (for deep-fat frying)
2 cups mizuna leaves or baby spinach leaves
1 cup tatsoi or baby spinach leaves, coarsely chopped
1 cup lollo rosso lettuce or red leaf lettuce
1 recipe Green Onion Dressing



Recipe



For filling, in a small bowl stir together the goat cheese (chèvre), basil, shallots, chives, garlic, and toasted fennel seed. Cover and chill about 1 hour or until thoroughly chilled.

Assemble spring rolls just before frying. For each spring roll, place a wonton wrapper on a flat surface with a corner pointing toward you. Spoon about 2 teaspoons filling across and just below center of wonton wrapper. Fold bottom corner over filling, tucking it under on the other side of filling. Moisten edges of the wrapper with water. Fold side corners over filling, forming an envelope shape. Roll spring roll toward remaining corner; press firmly to seal.

In a heavy 3-quart saucepan or deep-fat fryer, fry spring rolls, a few at a time, in deep hot oil (365°), for 2 to 3 minutes or until golden brown. Remove spring rolls from hot fat using a slotted spoon. Drain on paper towels.

Divide the 2 cups mizuna, tatsoi, and lollo rosso among 4 salad plates. Drizzle with some of the Green Onion Dressing. Top each with 3 hot spring rolls. Pass the remaining dressing. Makes 4 servings.

Green Onion Dressing: In a food processor or blender combine 3 Japanese or regular green onions, coarsely chopped; 1 cup mizuna leaves or baby spinach leaves; ¼ cup rice vinegar, and 2 tablespoons sugar. Cover and process or blend until mixture is smooth. With the machine running, slowly add ¾ cup olive oil to form an emulsion. Season to taste with salt and pepper. Cover and chill for up to 8 hours, if desired.