Date ▪ Pecan ▪ Goat Cheese Salad

Always yummy food at the Lissberger house, and this was no exception.


1-1/2  heads each, red leaf and butter lettuce, torn or cut
10 - 12  MEDJOOL dates, cut up (please use only Medjool dates)
2  cups  candied pecans
6 - 8  oz  goat cheese, crumbled
1/2  cup  olive oil
5  Tbs  balsamic vinegar
1  Tbs  plus just a squirt, soy sauce
2  cups  pecan halves
1  cup  brown sugar
2  Tbs  water

Using an electric hand mixer, gently mix the olive oil. Add vinegar and soy sauce; gently blend together. If you over-beat it, it will turn to gel. Taste it to see if it has enough zing (not just an oil taste.) If needed, add a bit more vinegar and soy. Be careful how much soy you add, however, or you can ruin it.

In a glass bowl, combine brown sugar, water, and pecans. Stir to coat pecans.  Microwave on high for 2-3 minutes, or until it is bubbly. Stir; pour onto waxed paper and cool. When cooled, put into a large zip-lock bag, squeezing out the air in the bag. Hit the pecans with a mallet to break up into smaller pieces.

Pick out the pecans and some of the brown sugar mixture. Toss all salad ingredients with the dressing and serve.  If you add the entire brown sugar mixture, it will be too sweet.