Goat Cheese And Spinach Salad With Warm Vinaigrette

• 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

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.

boucheron cheese, spinach, shallot, mustard, basil, sugar, salt, fresh ground pepper, red wine vinegar, olive oil

Taken from www.food.com/recipe/goat-cheese-and-spinach-salad-with-warm-vinaigrette-224463 (may not work)