Crisp Goat-Cheese Salad

By gnikylime

Ingredients

• 1/2 c. olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 lb.) [optional, I omit]
• 1 large egg
• salt and pepper
• 1 +1/2 c. plain breadcrumbs or crushed corn flakes
• 1 12 oz. log fresh goat cheese or fresh Mexican cheese
• 1 T. white-wine vinegar or Balsamic vinegar
• 1 T. grainy of Dijon mustard
• 8 oz. mesclun or mixed salad greens
• Lime juice
• Oregano
• Fresh cracked pepper
• Rosemary

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. (Omit this step if not using potatoes.) 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-in. chunks.
2. In a shallow bowl, whisk the egg with 1/4 t. each salt and pepper. Place breadcrumbs in another shallow bowl. Slice cheese into 8 rounds, and pat each into a disk about 1/2 in. 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, 1/4 t. each salt and pepper, lime juice, oregano, and rosemary. Slowly add 1/4 c. oil, whisking to emulsify. Set aside.
4. Brush disks lightly with remaining 1/4 c. oil, and broil until golden and crisp, about 5 min.
5. Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.