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Dairy
Hard
1 Hour, 45 Minutes
Diets 
All the components of this salad can be prepared at least a day in advance, freeing up your day to fry those fresh latkes. Keep the dressing on the side so the salad does not wilt for the latecomers.
5 ounces baby spinach leaves
1 red, yellow, and orange pepper, cut into thin strips
10 white mushrooms, sliced
1 bunch asparagus
3 zucchini, sliced
1 purple onion, sliced
Gefen Olive Oil, for drizzling over vegetables
Montreal steak spice, for sprinkling
7 ounces (200 grams) Ta’amti Feta Cheese, crumbled
oil, for deep-frying
1/2 of a 12-ounce (340-gram) package Gefen Wonton Wrappers
2 heads garlic
1 cup Gefen Mayonnaise
1/4 cup milk or non-dairy milk
3 tablespoons Heaven & Earth Lemon Juice
salt, to taste
black pepper, to taste
1 package Gefen Puff Pastry dough
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Toss the salad vegetables with olive oil and Montreal steak spice and roast for 20 minutes.
For the dressing, slice the top quarter of the garlic heads off so the cloves are exposed. Place cut side up on a lined baking sheet and drizzle generously with olive oil. Season with salt and pepper. Turn garlic heads upside down and bake at 325 degrees Fahrenheit (160 degrees Celsius) for one hour.
Let garlic cool and squeeze the garlic flesh into a bowl. Puree with remaining dressing ingredients.
Heat oil in a pan for deep-frying.
Slice wonton wrappers into thin slices and quickly deep-fry until lightly browned. Drain on paper towels.
Roll out puff pastry to 1/4-inch (.65-cm) thickness.
Cut three- to four-inch (7.5- to 10-cm) squares and roll with a lattice cutter.
Place each square over the bottom of a greased four-inch (10-cm) foil tart shell.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) until golden brown.
Assemble salad immediately before serving. Toss roasted vegetables and spinach with dressing and place in pastry cups. Top with feta and crispy wonton strips.
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