Yield: 24 servings

For the balsamic vinaigrette:
½ cup balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. garlic, chopped
¾ Tbsp. sugar
2 cups soybean oil
salt and pepper, to taste

For fried wonton strips:
6 oz. wonton skins
vegetable oil, as needed
salt, as needed

For the salad:
6 lbs. spring mix or mesclun salad
3 qts. fresh strawberries, stemmed and sliced
1 ½ cups toasted pine nuts
4 ½ lbs. goat cheese, crumbled

1. For balsamic vinaigrette: In blender jar, puree vinegar, mustard, garlic and sugar. With motor running, slowly drizzle in oil until vinaigrette is thick and emulsified. Season with salt and pepper.
2. For fried wonton: Cut wonton skins into ¼” strips. Deep fry in 350°F oil until crisp and golden. Drain on paper towels; sprinkle lightly with salt.
3. For each serving: Toss 4 cups spring mix, ½ cup strawberries, 1 Tbsp. pine nuts and 3 oz. goat cheese with 1 ½ Tbsps. balsamic vinaigrette. Mound on salad plate; top with ¼ cup fried wonton strips.