Goat Cheese and Spinach Salad With Warm Vinaigrette

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.

• Ready In: 1 hr 10 mins
• Serves: 6

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.