CRISP GOAT-CHEESE SALAD

Crisp Goat-Cheese Salad image

Yield Serves 4

Number Of Ingredients 9

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Coarse salt and fresh ground pepper
1 1/2 cups plain breadcrumbs
1 log fresh goat cheese (12 ounces)
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Steps:

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 just until fork-tender, 20 to 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 teaspoon each salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick. Dip the disks in the egg and then in the breadcrumbs, coating evenly. Place on the prepared baking sheet.
In a large bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup of the oil, whisking to emulsify. Set aside.
Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss the greens and potatoes in the dressing. Divide the salad among 4 plates, and top each with 2 cheese disks.
Slicing Goat Cheese
Freezing the goat-cheese log for several minutes makes it easier to slice.