Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Goat Cheese and Spinach Salad With Warm Vinaigrette Recipe
    Lost? Site Map

    Goat Cheese and Spinach Salad With Warm Vinaigrette

    Goat Cheese and Spinach Salad With Warm Vinaigrette. Photo by lazyme

    1/1 Photo of Goat Cheese and Spinach Salad With Warm Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    lazyme's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Ratings & Reviews:


    Nutritional Facts for Goat Cheese and Spinach Salad With Warm Vinaigrette

    Serving Size: 1 (143 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 189.1
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 196.7 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 2.5 g
    Sugars 0.6 g
    Protein 3.3 g

    The following items or measurements are not included:

    boucheron cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes