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.
