Goat Cheese and Sweet Potato Salad

Last night I went over to my other brother's house for dinner. I thought I would make a lighter dish since he had a kickball game shortly thereafter. (Although, after giving it some thought, I reasoned that Kickball is probably the most leisurely of sports, second only to bowling, where you are actually encouraged to drink beer and eat the most sickeningly processed greasy things from behind the snack bar WHILE participating.)

This was one of the easiest things I have ever done, and looked quite gourmet, (at least for a newbie :)

Goat Cheese and (Sweet) Potato Salad

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1 large egg
• 1 cup fresh breadcrumbs
• 12 ounces fresh goat cheese
• 8 ounces mixed salad greens, or mesclun mix

Directions

1. Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2. 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. Pour dressing over potatoes, toss to combine and set aside.
3. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4. Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks.

As you have probably noticed, the recipe calls for red potatoes, and I mistakenly grabbed sweet potatoes in the store. I thought that it turned out just fine, but I am sure the original is tasty too.

We also had some Chicken Poblano Bisque with ciabattini on the side. All around, a great meal.