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.
*available at some specialty foods shops
