Yum!  Loved this!  The amount of breadcrumbs is off in this recipe - you'll need about 1/3 of this amount.  I thought that potatoes in a salad was kind of strange but it paired with well with the creamy goat cheese :-)
Ingredients
  • 1/2 cup olive oil, plus more for baking sheet
  • 3 large red potatoes (about 1 pound)
  • 1 large egg
  • Salt and pepper
  • 1 1/2 cups plain breadcrumbs
  • 1 twelve-ounce log fresh goat cheese
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon grainy or Dijon mustard
  • 8 ounces mesclun or mixed salad greens
Directions
  1. Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
  2. In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
  3. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
  4. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
  5. Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.



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