goat cheese & spinach salad with warm vinaigrette

How To Make goat cheese & spinach salad with warm vinaigrette

• 1

  Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• 2

  With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• 3

  Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.)
• 4

  Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• 5

  Drain in a colander and dry thoroughly with paper towels.
• 6

  Tear the leaves into pieces and set aside in a salad bowl.
• 7

  Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• 8

  When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette - enough to barely coat the leaves.
• 9

  Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• 10

  In a small saucepan, warm the remaining vinaigrette over moderate heat.
• 11

  As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• 12

  Serve immediately.
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