1990s Recipes + Menus
Date, Goat Cheese, and Mesclun Salad
Serves8
November 1995
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 oz Laura Chenel's Chabis* or other soft goat cheese, cut into pieces, at room temperature
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 salad with dates and goat cheese.
*available at some specialty foods shops
- Keywords
- gourmet entertains,
- thanksgiving,
- fall,
- salad,
- cheese
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