Crisp Goat-Cheese Salad - olive oil

Method

• 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.
• Freezing the goat-cheese log for several minutes makes it easier to slice.