Goat Cheese & Spinach Salad With Warm Vinaigrette

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach. Sometimes we add sauteed mushrooms, some bacon bits, and red onion to the salad.

serves 6
prep time 15 Min
cook time 5 Min
method Stove Top


  • 1/4 lb
    bucheron, or other french goat cheese
  • 1 1/2 lb
  • 1
    shallot, minced
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    dried basil
  • 1/4 tsp
  • 1/4 tsp
  • freshly ground pepper
  • 3 Tbsp
    red wine vinegar
  • 1/2 c
    olive oil

How To Make

  • 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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