If you've never had a salad with oozy, melty fried goat cheese, you have not lived. Seriously delicious, the warmed goat cheese with crispy outside shell pairs eloquently with boiled potatoes and fresh, peppery greens. Light and luscious, this makes a perfect summer dinner and is elegant enough to entertain with. Serve to your vegetarian friends with a glass of rose or chilled bubbly. For the recipe, all you have to do is
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 twelve-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens
- Heat the broiler. Brush a baking sheet with oil; set aside.
- Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
- In a shallow bowl, whisk 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 disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
- 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.
- Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
- Toss mesclun and potatoes in the dressing.
- Spoon salads onto plates, and top each with two cheese disks.