Date, Goat Cheese and Mesclun Salad

• 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 ounces Laura Chenel's Chabis* or other soft goat cheese, cut into pieces, at room temperature
• *available at some specialty foods shops

1. In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified.
2. Vinaigrette may be made 1 day ahead and chilled, covered.
3. Bring vinaigrette to room temperature and whisk before proceeding.
4. In a bowl toss mesclun with vinaigrette and divide among 8 salad plates.
5. Top salad with dates and goat cheese.

redwine vinegar, soy sauce, freshly ground black pepper, extravirgin olive oil, dates, goat cheese

Taken from www.epicurious.com/recipes/food/views/date-goat-cheese-and-mesclun-salad-10859 (may not work)