Entertaining Notes: To make this ahead of time, cook right up to the point where you add the vinegar and remove the skillet from the heat. Reheat the dressing and then reduce the vinegar just before serving. Have the greens and cheese ready. Then toss and serve. With crostini it is an awesome first course. Wine Notes: I developed this salad for Laura Chenel and Dan Duckhorn. Laura makes goat cheese and Dan makes Sauvignon Blanc wine. The cheese and wine make a classic match, but the challenge was how to incorporate them into a salad with vinegar, which can overwhelm wine. I discovered that if you cook the vinegar, getting the acetic acid down, and the flavor of the vinegar up, then it works beautifully with wine.