Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette

1. 1

   Place vinegar and basil in a blender with salt and pepper and blend until smooth.

2. 2

   With the motor running, slowly add the oil and blend until emulsified, check for seasoning.

3. 3

   Heat grill to high.

4. 4

   Brush potato slices on both sides with oil and season with salt and pepper, to taste.

5. 5

   Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato.

6. 6

   Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt.

7. 7

   When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more.

8. 8

   Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.