Goat Cheese and Potato Cakes With Watercress-and-Endive Salad

1. 1

   To make the cakes, place the soft goat cheese in a food processor and process until smooth.

2. 2

   Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth.

3. 3

   Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined.

4. 4

   Season to taste with salt and a few grinds of pink peppercorns.

5. 5

   Using your hands, form the mixture into balls about the size of golf balls.

6. 6

   (You should have about 12.)

7. 7

   Flatten the balls into disks about 1/2-inch thick.

8. 8

   Place the ground pecans on a plate and coat each disk with pecans.

9. 9

   Heat a large skillet over medium heat and add the oil.

10. 10

    Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side.

11. 11

    Transfer to a plate and keep warm.

12. 12

    To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl.

13. 13

    Place the watercress and endive in the bowl and toss to coat.

14. 14

    Add the remaining grated cheese and toss again.

15. 15

    Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.