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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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laurence 5 years agoEasy, nice change for a simple salad