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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
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