Recipe courtesy of Sara Moulton
Yield:
8 servings
Level:
Easy

Ingredients

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.

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