Crisp Goat-Cheese Salad

The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.

Crisp Goat-Cheese Salad
Crisp Goat-Cheese Salad

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup olive oil, plus more for baking sheet

  • 3

    large red potatoes (about 1 pound)

  • 1

    large egg

  • Salt and pepper

  • 1 1/2

    cups plain breadcrumbs

  • 1

    twelve-ounce log fresh goat cheese

  • 1

    tablespoon white-wine vinegar

  • 1

    tablespoon grainy or Dijon mustard

  • 8

    ounces mesclun or mixed salad greens

Directions

1. Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks. 2. In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet. 3. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside. 4. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes. 5. Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.

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