| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Cheese, Fruits | 1 | Servings | |
INGREDIENTS
| For vinaigrette | ||
| 2 | T | Red wine vinegar |
| 1 | T | S |
| Freshly ground pepper | ||
| 1/2 | c | Extra virgin olive oil |
| 8 | c | Mesclun, mixed bay greens |
| 3/4 | lb | ), rinsed/spun dry |
| 8 | Dried dates, preferably | |
| Medjool), pitted | ||
| Cut lengthwise into thin | ||
| Stripes | ||
| 6 | oz | Soft goat cheese, cut into |
| Pieces, room temp | ||
| Oy sauce |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1412
Calories From Fat: 463
Total Fat: 51.4g
Cholesterol: 134.4mg
Sodium: 7858.5mg
Potassium: 2231.4mg
Carbohydrates: 212.6g
Fiber: 20g
Sugar: 185.8g
Protein: 42.3g