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.