freshly ground black pepper to taste
extra-virgin olive oil
mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
dried dates (preferably Medjool), pitted and cut lengthwise into thin strips (about 1 cup)
Laura Chenel's Chabis* or other soft goat cheese, cut into pieces, at room temperature
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