GRILLED POTATOES & ZUCCHINI WITH GOAT CHEESE, RADICCHIO, & SHERRY VINAIGRETTE

GRILLED POTATOES & ZUCCHINI WITH GOAT CHEESE, RADICCHIO, & SHERRY VINAIGRETTE image

Yield 8

Number Of Ingredients 9

½ cup Sherry wine vinegar
1 tbsp Dijon mustard
¾ cup plus 2 tbsp olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1½" in diameter), unpeeled
1 pound medium zucchini, cut into ½" thick rounds
¾ pound radicchio, coarsely chopped (about 5 cups)
8 oz chilled soft fresh goat cheese, coarsely crumbled (about 1¾ cups), divided
Chopped fresh chives

Steps:

Whisk vinegar and mustard in medium bowl. Gradually whisk in ¾ cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1½ tbsp oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and ½ tbsp oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color, about 3 minutes, per side. Add to potatoes. Add ½ cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temperature.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprinkle with remaining cheese and chives.