Goat Cheese Crisp and Potato Salad

Now, I’m not often one to opt for salads. I’m trying to get healthier, but my big plan is really just to cut out pop, and start running on the elliptical (which is what I’m supposed to be doing now, but the kids went down for a nap really easily today, and I’m thinking I can knock out this post and join them for an hour, so maybe the salad post is on point today). You know what can make a salad a whole lot better though?

Cheese.

And not just any cheese. Goat Cheese, the soft loggy kind that I just can’t get enough of (it’s my favorite burger topping too).

And in case plain old goat cheese wasn’t enough, we’re going to crisp it up too.

Get out your ingredients, goat cheese, bread crumbs, olive oil, egg, mixed greens salad, new red potatoes, white wine vinegar, salt, and pepper. And some Dijon mustard. It just wouldn’t be me if I didn’t forget at least one ingredient from the picture.

Throw the potatoes in a pot of tap water and bring it up to a boil. Simmer until fork tender, about 25 minutes.

Once they’re fork tender, take the potatoes out and run them under cold water to stop the cooking. Cut them up into bite size chunks.

While the potatoes are cooking make the dressing. Put the mustard, white-wine vinegar, salt and pepper into a little bowl.

Whisk it all together.

Now, you slowly add the olive oil, whisking it constantly to emulsify. I couldn’t take pictures of the process because I was too lazy to set up the tri-pod and figure out the camera timer. A task for another day. I will say this though: this is one of the most satisfying things (to me) that you can do in the kitchen. When it switches instantly from runny, to thick and creamy looking, I get such a sensation of satisfaction it’s incredible! Maybe that’s just me though. Any way, now that it’s done, just set it aside (note, when I tasted it I thought I was going to gag it was so strong, but don’t worry, it is fantastic on the salad and potatoes!)

Brush some olive oil onto a sheet pan, and set your broiler to high.

Mix together the egg, salt, and pepper. Get some bread crumbs in a bowl too (I may have forgotten to take a few pictures coming up).

Slice your goat cheese into 1” thick rounds.

Now it’s time to get them breaded. Flatten each round out to about 1/2” thickness. Dip into the egg mixture, then coat lightly with the breadcrumbs (told you I may have forgotten some pictures).

Place the breaded cheese rounds onto the oiled baking sheet, and drizzle with some more olive oil. Toss them into the oven and broil until nice and crisp and golden, about 5 minutes.

While the cheese is crisping put your salad greens into a bowl.

Add the chopped up potatoes.

Add a bit of the dressing and toss. Remember, it’s easy to add more dressing, impossible to take any back.

I may not be a salad girl, but this, I can do this any day of the week.

Come on, and it’s so filling too. I mean, sure, maybe most people only need 1 goat cheese crisp on top.

Me, I’m not most people.

Here’s you printable:

Goat Cheese Crisp and Potato Salad

Prep Time: 35 minutes

Total Time: 35 minutes

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Ingredients

• Olive oil
• 3 large red potatoes
• 1 log fresh goat cheese (12oz)
• 1 egg
• Italian style breadcrumbs
• 2 tbsp white-wine vinegar
• 1 tbsp Dijon mustard
• Salt
• Pepper
• Mixed salad greens (about 8oz)

Instructions

1. Put the potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce and simmer for 25 minutes, until fork tender. When done, rinse under cold water to stop the cooking, and chop into bite size pieces. Set aside
2. While the potatoes are simmering, heat the broiler to high, and brush a rimmed baking sheet with olive oil.
3. Make the dressing in a small bowl by whisking together the vinegar, mustard, and ¼ tsp each salt and pepper. Slowly pour in ¼ cup of the olive oil, whisking constantly, to emulsify. It will be nice and thick when done. Set aside.
4. Pour some breadcrumbs into a shallow bowl. In a second shallow bowl, whisk together the egg and ¼ tsp each salt and pepper. Slice the goat cheese into 1” thick rounds, and then flatten with the palm of your hand into ½” thick disks. Dip the cheese disks into the egg mixture, then into the breadcrumbs to lightly coat. Place the breaded cheese disks onto the oiled baking sheet and lightly brush the top of them with olive oil.
5. Place the cheese disks into the oven and broil until nice and crisp and golden brown, about 5 minutes.
6. Place the salad greens and chopped potatoes into a large bowl and add the dressing in increments, tossing to coat, until your desired flavor is reached. Serve and top with the cheese crisps.