Served in Baked Wonton Baskets
Prep Time: 15 min Cook Time: 7 min Servings: 8
8 Wonton wrappers
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 cups Romaine lettuce torn into small pieces
2 tablespoons Parmesan cheese, coarsely grated
Preheat oven to 375 degrees F.
Trim wrappers to 2-1/2-inch squares, I use scissors; fit them into a mini muffin tin. Bake for 6 to 7 minutes.
In a small bowl combine oil, mustard, lemon juice and garlic whisking to emulsify (no egg is necessary).
Put lettuce in a small bowl, toss with a small amount of dressing you just made, put into baskets, top with grated cheese and serve.
|Wine recommendation: Pinot Gris; Chardonnay|