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This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper 
3 tablespoons avocado oil 
Torn romaine lettuce
1 small red onion, thinly sliced 
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

• Place the lettuce in a large serving bowl.
• Add the onions and tomatoes.
• Drizzle with the dressing, tossing to coat.
• Season to taste with FRESH ground sea salt and black pepper.
• Top with orange segments, sesame seeds and Wontons.
• Drizzle with more dressing, as needed.
• Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

• Whisk together all ingredients until well-combined and emulsified.
• Store in the refrigerator no longer than 3 days since it contains fresh garlic.
• Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese 
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper 
12 wonton wrappers 

FILLING

• Heat about 2 inches neutral oil in a large saucepan to 365.°
• Fill a small bowl with water.
• Set a wire rack over a baking sheet and set aside.
• Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
• Mash with a spoon to combine.

WONTONS

• Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
• To seal, dip your finger in the water and wet the perimeter of the wrapper.
• With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
• Pinch to seal.
• Repeat with the remaining 2 opposite corners to create a four-cornered star.
• Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
• Drain on the wire rack.
• Season with salt.
• Repeat with the remaining wontons.