For dipping sauce, whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl; cover and set aside in refrigerator.
In a bowl, thoroughly mix raisins, walnuts and cheese. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping teaspoon of raisin mixture in center of each. Dampen edges of wontons with a little water and fold diagonally, corner to corner, over filling. Carefully and firmly seal edges together. Repeat for remaining filling and wontons.
Heat 2 inches of olive oil in deep fryer or wok over medium heat to 320ºF. Fry prepared wontons in batches of 4 or 5 until golden, turning once. Drain on paper towels. Arrange on serving tray and serve immediately with sauce for dipping.
Notes: My favorite snack, almost any time of day, consists of dried fruit and nuts. Walnuts and raisins, both from California, need little or no treatment at all to be sublime. Add cheese and heaven isn’t too far behind.
- 3 Tablespoons Dijon mustard
- 3 Tablespoons honey
- 1 Tablespoon red wine vinegar
- 1 Tablespoon chopped fresh parsley
- 3/4 Cup California raisins
- 1/2 Cup chopped walnuts
- 5 Ounces fresh chevre goat cheese
- 24 prepared wonton wrappers
- Olive oil; for frying