Date, goat cheese and mesclun salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For vinaigrette | ||
| 2 | tablespoons | Red wine vinegar |
| Freshly ground pepper | ||
| ½ | cup | Extra virgin olive oil |
| 8 | cups | Mesclun(mixed bay greens, |
| ¾ | pounds | ) -- rinsed/spun dry |
| 8 | Dried dates (preferably | |
| Medjool) -- pitted | ||
| Cut lengthwise into thin | ||
| Stripes | ||
| 6 | ounces | Soft goat cheese, cut into |
| Pieces -- room temp | ||
| Oy sauce | ||
Directions
1 tb S
In a small bowl, whisk together vinegar, soy sauce, pepper and salt to taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving. In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. Top salads with dates and gost cheese.
Recipe By : MsBello
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