Presented by Stephen Moreton, Private Small Group Caterer and In-House Cooking Class Instructor, and Sous Chef, MorMor Bistro & Bar, Poulsbo, WA

This is a salad I adapted from many of the restaurants I worked in when I lived in Maui. I served it with roasted Asian pears, but in this case I have left the pears out and added goat cheese. The crisp wonton adds a great crunch to it.

• 3 c. baby spinach
• 8 wonton squares (deep fried)
• 1 c. fresh chevrè goat cheese
• 2 limes
• 2 Tbsp. honey
• 1/2 c. canola oil

Directions

Start by making the dressing. Add the lime juice and honey to a bowl and slowly whisk in the oil. Toss the spinach and the goat cheese with the dressing and put a small amount on each wonton. Add some micro greens to garnish if you have them.