Wonton salad with orange ginger vinaigrette

step 1
The wontons, before starting we need to pre-het the fryer. In a heavy duty sauce pt or fryer place your oil and heat on medium high until temp. is about 350f. Take one wonton at a time and gently slide into fryer. Once wonton is fried to a golden brown place on towel or paper towel to drain, set aside.

step 2
Lets wash all green first, pat dry and set aside. The ginger. Cut away skin. With your grater or microplane grate the ginger into a large bowl over cheese cloth. Gather cheese cloth and squeeze the ginger. Now all you have is the "essence" of the ginger without the chunky bitter bits. Clean.

step 3
For the oranges, In the bowl with the ginger juice,take a fine grater or microplane. Gently zest the oranges. Scape the very outside of the orange with your zester or grater but NOT grating the "white" parts or pith of the fruit. It is bitter. Set aside. After we will segment the orange or "supreme" cut them. Supreme or segment the orange that you just zested. Carefully cut away rind from fruit. Cut the top and bottom first. We cut the top ad bottom first because with any round product you want to create the safest work environment for yourself, meaning when you do this it provides a more stable product to cut.

step 4
From here we can supreme the orange. Carefully take your knife preferably a paring knife (easier to handle) and slice gently into a segment of the fruit slicing away from the white pith and ONLY slice the "meat" of the fruit. Do this to the remaining oranges. With the segmented oranges squeeze the juice of the oranges into the bowl of ginger.

step 5
With a kitchen towel into a triangle then roll tightly. This going to be our base to set the bowl on top of when we drizzle in the olive oil to make the vinaigrette. Pour in the vinegar. Adjust seasoning by adding a little salt. Set bowl on top, this helps secure the bowl while we whisk in the olive oil. With a whisk drizzle in olive oil, do not stop whisking, continue to drizzle while you whisk vinaigrette. When you can coat the back of a spoon it's done. In a separate pour out vinaigrette and with the green, chop coarsely and place into bowl. Drizzle a little of the vinaigrette and with your hands or tongs dress your greens, taste to adjust for seasoning.

step 6
On your presentation plates layer salad. As a base of the salad take one wonton and center on plate, take a little of the salad nd place on top of wonton, repeat. nDrizzle a little of the vinaigrette around the salad.

step 7
This salad beckons spring to come early. Light, healthy and flavorful. Until next time, one plate at a time.