Baby Spinach Salad with Green Peas and Bucheron

I have been making this salad for years in a pinch. Simple and light, yet not pedestrian thanks to the chèvre, it is always a winner.

Baby Spinach Salad with Green Peas and Bucheron

Makes four salad course-sized servings.

Ingredients:

4 cups baby spinach leaves, cleaned and dried
1 cup frozen green peas, thawed and drained
1 shallot, diced small
sea salt, to taste
freshly-ground black pepper, to taste
1 medium-large lemon, juiced
your best peppery olive oil, to taste
1/3 pound Bucheron, or your favorite chèvre, crumbled

Combine the baby spinach leaves, green peas, and shallot in a medium-sized mixing bowl. Season with salt and pepper. Add the lemon juice and olive oil.

Plated

Plate, along with a liberal garnish of the crumbled Bucheron. Serve immediately. Pairs well with Sauvignon Blanc from the Sancerre appellation in the Loire Valley.