Goat Cheese And Spinach Salad With Warm Vinaigrette

1. 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. 2

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

3. 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. 4

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

5. 5

   Drain in a colander and dry thoroughly with paper towels.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.