Date, Goat Cheese and Mesclun Salad
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INGREDIENTS FOR VINAIGRETTE
2 tablespoons red wine vinegar
1 tablespoon soy sauce
Freshly ground black pepper, to taste
Salt, to taste
1/2 cup extra-virgin olive oilFOR SALAD
8 cups mesclun, (mixed baby greens, about 3/4 pound) rinsed and spun dry
8 dried dates, pitted and cut lengthwise into thin strips, about 1 cup
6-ounces soft goat cheese, cut into pieces, at room temperatureMAKE VINAIGRETTE - In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste. Add oil in a stream, whisking until emulsified. (Vinagrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.)
In a large bowl toss mesclun with vinaigrette and divide among 8 plates. Top salad with dates and goat cheese.
Makes 8 servings