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1
In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste.
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2
Whisk in oil in a stream until emulsified.
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3
In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes.
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4
Drain potatoes in a colander and cool.
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5
Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
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6
Arrange pastry rings on a baking sheet.
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7
Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely.
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8
Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered.
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9
Bring rounds to room temperature before proceeding.
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10
Preheat broiler.
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11
In a small saucepan simmer cream with basil leaf until reduced by about half.
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12
Whisk in yolk and salt and pepper to taste and remove pan from heat.
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13
Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round.
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14
Broil rounds on baking sheet 6 inches from heat until tops are golden.
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15
Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates.
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16
Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.
