Crisp Goat Cheese Salad

1. 1

   Heat the broiler.

2. 2

   Brush a baking sheet with oil.

3. 3

   Set aside.

4. 4

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

5. 5

   Simmer until fork-tender, 20-25 minutes.

6. 6

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

7. 7

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

8. 8

   Place breadcrumbs in another shallow bowl.

9. 9

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

10. 10

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

11. 11

    Place on prepared baking sheet.

12. 12

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

13. 13

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

14. 14

    Set aside.

15. 15

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

16. 16

    Toss mesculin and potatoes in the dressing.

17. 17

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

* Per serving · 4 servings · Values may vary.

No additional tips available.