This recipe is based on a popular bistro salad. The goat cheese disks can be prepared through step two up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Brush the disks with olive oil just before broiling.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 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 just until fork-tender, 20 to 25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
Step 2
In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick. Dip the disks in the egg and then in the breadcrumbs, coating evenly. Place on the prepared baking sheet.
Step 3
In a large bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup of the oil, whisking to emulsify. Set aside.
Step 4
Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Step 5
Toss the greens and potatoes in the dressing. Divide the salad among 4 plates, and top each with 2 cheese disks.
Slicing Goat Cheese
Step 6
Freezing the goat-cheese log for several minutes makes it easier to slice.
