Chevre Florentine With Italian Verdicchio

Assemble these supplies:

2 cloves garlic
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper
1/2 pound chevre, preferably Montrachet, or feta cheese
1 pound spinach
Medium-size red bell pepper
2 shallots
3 tablespoons white wine vinegar


Steps in preparation:

• Pell garlic and mince finely.
• In small saucepan, combine oil, garlic, and crushed red pepper, and sauté over medium heat just until garlic turns golden brown, about 2 minutes.
• Slice chevre evenly into 8 rounds or break feta into 8 pieces and place cheese on plate. Transfer 5 tablespoons oil to small bowl and spoon remaining oil, with garlic and red pepper, over chevre. Set aside.
• Wash spinach and remove and discard stems. Dry spin­ach in salad spinner or pat dry with paper towels.
• Wash red bell pepper and pat dry with paper towels.
• Core, halve, and seed pepper. Cut into 1/2-inch dice and set aside.
• Peel and mince shallots.
• In salad bowl, combine spinach, red pepper, and shallots.
• Toss salad with reserved oil and then with vinegar.
• Divide salad among 4 dinner plates, arranging on one- third of each plate, and top each serving with 2 slices marinated chevre.

WHAT TO DRINK
A crisp, dry white wine like an Italian Verdicchio is the best selection, or choose a French Muscadet