goat cheese & spinach salad with warm vinaigrette
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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. Sometimes we add sauteed mushrooms, some bacon bits, and red onion to the salad.
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yield
6 serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For goat cheese & spinach salad with warm vinaigrette
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1/4 lbbucheron, or other french goat cheese
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1 1/2 lbspinach
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1shallot, minced
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1 tspdijon mustard
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1/4 tspdried basil
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1/4 tspsugar
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1/4 tspsalt
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freshly ground pepper
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3 Tbspred wine vinegar
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1/2 colive oil
How To Make goat cheese & spinach salad with warm vinaigrette
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1Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
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2With a sharp knife, cut the Bucheron into 6 thin slices and place on a large
plate. -
3Cover 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.)
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4Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
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5Drain in a colander and dry thoroughly with paper towels.
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6Tear the leaves into pieces and set aside in a salad bowl.
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7Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
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8When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette - enough to barely coat the leaves.
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9Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
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10In a small saucepan, warm the remaining vinaigrette over moderate heat.
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11As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
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12Serve immediately.
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