This is probably my favorite salad- in the summertime I substitute nectarines for the dates- also really fantastic. There’s something about the combination of the sweet dates, the herbed goat cheese, and the toasted pecans- all perfectly complimented by the balsamic dressing- and my children love it as well!
Makes six servings
4 tablespoons balsamic vinegar
freshly ground black pepper
1/2 cup olive oil
12 cups mixed baby greens
3/4 cup coarsely chopped toasted pecans (see Note)
1/2 cup thinly sliced pitted dates
4 ounces soft fresh herbed goat cheese, crumbled
Note: To toast the pecans, place on a baking sheet in a 350 degree oven for 15 minutes, or until lightly browned and fragrant.
To make the vinaigrette:
In a small bowl, whisk together the vinegar and salt and pepper to taste. Slowly whisk in the oil until well blended.
To make the salad:
In a large bowl, toss the greens with the vinaigrette. Divide among six plates and top each with the pecans, dates and goat cheese.