| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 navel orange
- 1 pink grapefruit
- 1 tablespoon Chinese hot mustard
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 3 tablespoons (40 grams) extra-virgin olive oil
- 5 ounces (140 grams) baby kale
- 1 small red onion, thinly sliced
- 1 tablespoon toasted white sesame seeds
- Fried Wonton Croutons, recipe follows
- Neutral oil, for frying
- 3 ounces (84 grams) soft goat cheese
- 1/4 cup (7 grams) chopped fresh chives
- 1 tablespoon (42 grams) honey
- Kosher salt and freshly ground black pepper
- 12 wonton wrappers
Instructions
- Grate a teaspoon of zest from the orange and set aside in a small bowl.
- To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
- To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
- Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
- Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and 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.
- To form the 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. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 12 mg |
| Sodium | 538 mg |
Reviews
I am not a fan of the Chinese hot mustard could I use dijon mustard as a substitute?
can you do wontons in air fryer? If so, can you tell me best way to do that?
To the person who asked what your supposed to do with the wonton wrapper. You didn’t finish reading the recipe. Scroll future down, and she tells you exactly how to wrap them. And I don’t know why you would give out your phone number. Maybe you should edit it and take your phone number out.
what do you do with the won ton wrappers. I can’t find info in the recipe. otherwise it sounds great. carolynkolba@kw.co or 440-567-7211