Date, Goat Cheese and Mesclun Salad by www.country-cooking.com
For vinaigrette
2 tbsp red wine vinegar
1 tbsp. s oy sauce
freshly ground pepper
1/2 cup extra virgin olive oil
8 cups mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
8 dried dates (preferably Medjool) -- pitted
cut lengthwise into thin stripes
6 oz soft goat cheese, cut into pieces -- room temp
In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese.
|
|
|
