This recipe is from Martha’s Great Food Fast–the book that is based off of Everyday Food magazine recipes. This salad has become one of my favorites (warm goat cheese is heaven), but I’ve never included the potatoes–well, at least not yet. Rather, I usually add raspberries or slice strawberries, or just leave it greens and cheese.

Crisp Goat Cheese Salad

1/2 c. olive oil, plus more for baking sheet
3 large red potatoes (1 lb. )
1 large egg
1 1/2 c. plain breadcrumbs
1 12-oz. log of goat cheese (most economically priced at BJs, Costco, or surprisingly, Whole Foods)
1 T. white wine vinegar
1 T. grainy or dijon mustard
8 oz. mesclun or mixed salad greens

Heat the broiler. Brush a baking sheet with oil, set aside. Place the potatoes in a medium saucepan and cover with cold water, then bring to a boil. Simmer until just fork-tender, 20-25 minutes. When cool enough, cut into 1″chunks.

In a shallow bowl, whisk egg with 1/4 t. salt and pepper. Place breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds and pat each into a disk about 1/2 ” thick. Dip disks into egg and then the breadcrumbs, coating evenly. Place on the prepared baking sheet.

In a large bowl, whisk together the vinegar, mustard, and 1/4 t. each of salt and pepper. Slowly add 1/4 c. of the oil, whisking to emulsify. Set aside.

Brush the disks lightly with the remaining 1/4 c. oil and broil until golden and crisp, about 5 minutes.

Toss the greens & potatoes in the dressing. Divide the salad among 4 plates and top each with 2 cheese disks (or give everyone one disk each, and fight for the remaining four!)