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.
prep time15 Min
cook time5 Min
bucheron, or other french goat cheese
1 1/2 lb
freshly ground pepper
red wine vinegar
How To Make
Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
With a sharp knife, cut the Bucheron into 6 thin slices and place on a large
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.)
Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
Drain in a colander and dry thoroughly with paper towels.
Tear the leaves into pieces and set aside in a salad bowl.
Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette - enough to barely coat the leaves.
Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
In a small saucepan, warm the remaining vinaigrette over moderate heat.
As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
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