Crisp Goat Cheese Salad

By akselden

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 12-ounce log fresh goat cheese
• 1 tablespoon white-wine vinegar
• 1 tablespoon grainy or Dijon mustard
• 8 ounces mesclun or mixed salad greens

Preparation

Step 1

1 Heat the broiler. Brush a baking sheet with oil; set aside, Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes, Rinse the potatoes
under cold water until cool enough to handle, and cut into 1-inch chunks.

2 In a shallow bowl, whisk the 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 disk 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.