Crisp Goat Cheese Salad

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The goat cheese disks can be prepared up to a day ahead, cover with plastic wrap and keep in the refrigerator. before cooking , brush disks with oil. freezing the goat log for several minutes makes it easier to slice.

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Steps

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Heat the broiler.

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Brush a baking sheet with oil.

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Set aside.

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Place the potatoes in a medium saucepan , cover with cold water , and bring to a boil.

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Simmer until fork-tender , 20-25 minutes.

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Rinse the potatoes under cold water until cool enough to handle , and cut into 1-inch chunks.

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In a shallow bowl , whisk the egg with 1 / 4 teaspoons each salt and pepper.

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Place breadcrumbs in another shallow bowl.

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Slice goat cheese into 8 rounds , and pat each disk into a disk about 1 / 2-inch thick.

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Dip disks in the egg and then in the breadcrumbs , coating evenly.

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Place on prepared baking sheet.

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In a large bowl , whisk together vinegar , mustard , and 1 / 4 teaspoons each salt and pepper.

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Slowly add 1 / 4 cup oil , whisking to emulsify.

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Set aside.

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Brush disks lightly with remaining 1 / 4 cup oil , and broil until golden and crisp , about 5 minutes.

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Toss mesculin and potatoes in the dressing.

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Spoon salads onto plates , and top each with two cheese disks.

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Ingredients

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olive oil, red potatoes, egg, salt and pepper, plain breadcrumbs, goat cheese, white wine vinegar, grainy mustard, mixed salad greens