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POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS
1 tablespoon Sherry vinegar or balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallot
1 garlic clove, finely chopped
4 cups mixed baby greens
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (such at Montrachet), crumbled
4 teaspoons finely chopped fresh chives
Whisk vinegar and mustard in small bowl, gradually whisk in oil. Mix in chives, shallot and garlic, season to taste with salt and pepper. Place greens in large bowl and set all aside.
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible, transfer to a bowl, add salt and pepper and toss to combine. Heat 1 tablespoon oil in heavy large skillet over medium heat. Take 1/8 of potatoes in your hand and flatten between your palms, place in skillet, flatten to a 3" round with a spatula and repeat to form 4 pancakes. Top each cake with 1/4 of goat cheese and sprinkle each with 1 teaspoon chives. Cover each with another potato pancake (flattened to 3" between your palms) and press to enclose cheese completely. Cook until bottoms are golden (about 6 minutes), add 1/2 tablespoon oil to skillet, turn over and cook other side to golden (about another 6 minutes.
Toss greens with enough dressing to coat, divide salad among plates and place a
stuffed pancake on each salad. Serves 4. |
