The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.
Source: Everyday Food, March/April 2003
Prep Time 30 minutes
Total Time 30 minutes
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
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.
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.
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.
Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.