Goat Cheese and Spinach Salad With Warm Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1/4 lb boucheron cheese (french) or 1/4 lb goat cheese (french) |
1 1/2 lbs spinach |
1 shallot, minced |
1 teaspoon dijon mustard |
1/4 teaspoon dried basil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
fresh ground pepper |
3 tablespoons red wine vinegar |
1/2 cup olive oil |
Directions:
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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