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 ...

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