California Strawberries
The Ripe Ingredient
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Chinois Strawberry and Goat Cheese Salad
Balsamic Vinaigrette
1/2 cup Balsamic vinegar
1 tbs. dijon mustard
1 tbs. garlic, chopped
3/4 tbs. sugar
2 cups soybean oil
salt and pepper as needed
Fried Wonton Strips
6 oz. wonton skins
vegetable oil as needed
salt as needed
6 pounds spring mix or mesclun salad
3 quarts fresh California strawberries, stemmed and sliced
1 1/2 cups toasted pine nuts
4 1/2 pounds fresh goat cheese, crumbled
Yield: 24 servings
Directions
To make Balsamic Vinaigrette, in blender jar, purée vinegar, mustard, garlic and sugar. With motor running, slowly drizzle in oil until vinaigrette is thick and emulsified. Season with salt and pepper.
Yield: 2 1/2 cups
To make Fried Wonton Skins, cut wonton skins into 1/4-inch strips. Deep-fry in 350°F oil until crisp and golden. Drain on paper towels; sprinkle lightly with salt.
Yield: about 6 cups
For each serving, to order, toss 4 cups spring mix, 1/2 cup strawberries, 1 tablespoon pine nuts and 3 ounces goat cheese with 1 1/2 tablespoons Balsamic Vinaigrette. Mound on salad plate; top with 1/4 cup Fried Wonton Strips.
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