- 4
Ingredients
- 5 large red potatoes
- Kosher salt
- 1/4 C Balsimic vinegar
- 1 clove garlic
- 2 tsp Dijon mustard
- 1/4 C fresh basil leaves
- 3/4 C olive oil
- Freshly ground black pepper
- 8 oz fresh goat cheese
- 3 Tbl chopped fresh chives
Preparation
Step 1
Put potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until tender, but still firm, 12-15 minutes. Drain and let cool before cutting each into 1/2 inch thick slices.
While the potatoes are cooking, combine vinegar, garlic, mustard, basil and 1/2 C oil in blender and blend until smooth. Season with salt and pepper.
Heat grill to medium.
Brush potato slices on both sides with the remaining 1/4 C oil and season with salt and pepper. Place on grill, close cover and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer potatoes to a flat surface. Make stacks by layring the followng: 1 slice potato, 1 Tbl goat cheese, 1 slice potato, 1 Tbl goat cheese, 1 slice potato. Place stacks on the grill, close cover and grill until cheese begins to melt, about 1 minute.
Transfer to a platter, drizzle with vinagrette on and around the potatoes and sprinkle with chives.