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Goat Cheese and 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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

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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