Waldorf Salad with Rosemary Vinaigrette

To make the fried wonton strips, use kitchen scissors or a knife to cut the wonton sheets into 3/4 inch strips. Pour 1/2 inch of oil into a deep frying pan or skillet and heat over medium-high. When the oil is hot, pinch off a tiny piece of wonton and drop it in the oil. You’ll know the oil is ready when the strip sizzles. When it’s hot, add some of the wonton strips. They should brown in 8-10 seconds. Using tongs, flip the strips to the other side and fry for another 8-10 seconds. You can fry several at a time. Adjust the heat or time if your strips get too brown. Place the fried strips on a paper towel to drain.

To make the vinaigrette, blend the rosemary, garlic, onion, mustard, honey, vinegar, salt and pepper in a food processor or blender for about 15 to 20 seconds or until smooth. Pour the oil through the feed tube or lid opening in a slow stream while the machine is running. Start with 1/2 cup, and if it’s too thick, add more. Blend until it emulsifies; this shouldn’t take much longer than it takes to add the oil.

To make the salad: Place a Silpat or parchment paper on a small baking sheet and set aside. Pour 1/4 cup sugar in a nonstick small skillet. Heat over medium high until the sugar melts. This takes about 5-10 minutes, and you’ll want to keep an eye on it. Once it’s melted and light brown in color, add the nuts and stir to cover them with the sugar. Once the nuts are covered, dump them on the baking sheet and quickly use two forks to separate the nuts from each other. Let them cool.

Core and slice the apples into bite-sized pieces. In a large bowl, add the greens, apples, nuts and blue cheese. Toss gently. Transfer salad to serving plates. Only dress what you’ll be eating immediately or the greens will get soggy. Top with the fried wonton strips. Leftover dressing will keep in the refrigerator for three days.

Source: The Pastry Queen