For vinaigrette
2 tb Red wine vinegar
1 tb 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

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.

MsBello