Spinach Salad with Warm Chevre

Total time: 15 minutes
    The spinach is a slight twist on the traditional bistro salad served all over France, as is the addition of walnuts. The cheese is warmed to melting just before serving.

 Ingredients:  

• 4oz (120gr) fresh spinach
• 4oz (120gr) goat cheese  log-shaped and wrapped in paper.  It will have a thin, whitish, rind that is edible.
• 1oz (30gr) walnut halves
• 1 tbs Balsamic vinegar
• 1 tsp Dijon-style mustard
• 3 tbs salad olive oil

 Instructions:

• The Spinach:
• Wash spinach if necessary, spin dry using a salad spinner, tear and put into a large salad bowl.
• Whisk together vinegar and mustard.
• Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
• Add about half to the spinach and toss well to coat - tongs work well.
• Taste, add more dressing as desired.  (I use it all)
• Arrange salad on 2 plates.
• The Goat Cheese: 
• Slice the cheese into 1/2" (1.25cm) thick slices.
• Place cheese slices on a nonstick and/or foil lined baking sheet.  Bake, 400F (200C) for 2 - 3 minutes, just until they start to melt.
• Remove from oven and place half the slices on each salad. 
• Sprinkle the salad with walnuts and serve.