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
Directions
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.
