Recipe from Chef Daniel Fox, The Madison Club, Madison, WI, and courtesy of Emmi Roth USA

Method:
Combine Buttermilk Blue®, figs and Port wine in a food processor and process until well combined. Season with salt.

Place approximately 1 teaspoon of cheese mixture in the center of each wonton.

Beat egg to create egg wash, and brush egg wash along edge of wonton wrapper.

Fold edges of wonton, seal, and form into desired shape.

Heat oil in a large Dutch oven or deep fryer to 350˚ F and fry wontons (6 - 8 at a time) until golden brown.

Chef Fox is very passionate about the local food movement. Beyond incorporating local, sustainable ingredients and products into his own menus, Dan is an active Board member for REAP Food Group and is the co-creator of the Madison Locals Event, which promotes and highlights wonderful local food prepared by Madison’s best culinary talent.

Dan currently serves on the Board of Directors for the Madison Area Technical College’s Culinary Arts Program and is a member of the Chaine de Rotisseurs. He is a consistent volunteer at the Dane County Farmer’s Market and he also enjoys giving his time and talents to the Liver Foundation and other local charities.