Crisp Goat Cheese Salad
"The goat cheese disks can be prepared up to a day ahead, Cover with plastic wrap and keep in the refrigerator. Before cooking , brush disks with oil. Freezing the goat log for several minutes makes it easier to slice."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup olive oil, plus more for baking sheet
- 3 large red potatoes, about 1 lb
- 1 large egg
- salt and pepper
- 1 1⁄2 cups plain breadcrumbs
- 12 ounces log goat cheese
- 1 tablespoon white wine vinegar
- 1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
- 8 ounces mixed salad greens (or mesculin)
directions
- Heat the broiler. Brush a baking sheet with oil. Set aside.
- Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20-25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
- In a shallow bowl, whisk the egg with 1/4 teaspoons each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each disk into a disk about 1/2-inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
- In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoons each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
- Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
- Toss mesculin and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.
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Reviews
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My oldest teenage daughter surprised us with this for dinner one night. It was incredibly delicious! I especially loved the dressing.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
