Crisp Goat-Cheese Salad

1. 1

   Heat the broiler.

2. 2

   Brush a baking sheet with oil; set aside.

3. 3

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

4. 4

   Simmer just until fork-tender, 20 to 25 minutes.

5. 5

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

6. 6

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

7. 7

   Place the breadcrumbs in another shallow bowl.

8. 8

   Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick.

9. 9

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

10. 10

    Place on the prepared baking sheet.

11. 11

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

12. 12

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

13. 13

    Set aside.

14. 14

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

15. 15

    Toss the greens and potatoes in the dressing.

16. 16

    Divide the salad among 4 plates, and top each with 2 cheese disks.

17. 17

    Freezing the goat-cheese log for several minutes makes it easier to slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.