Food Network: Date, Goat Cheese and Mesclun Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Date, Goat Cheese and Mesclun Salad
Recipe courtesy of Gourmet Magazine

Ingredients
For vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon soy sauce
Freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
8 cups mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
8 dried dates (preferably Medjool), pitted and cut lengthwise into thin strips
(about 1 cup)
6 ounces Laura Chenel's Chabis or other soft goat cheese, cut into pieces at room
temperature

Directions
Make vinaigrette: In a small bowl whisk together
vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking
until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Bring vinaigrette to room temperature and whisk before proceeding.
In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top
salads with dates and goat cheese.