Crisp Potato Pancakes with Goat Cheese on Mixed Greens

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Crisp Potato Pancakes with Goat Cheese on Mixed Greens Ingredients

SALAD	PANCAKES
1 tb Sherry vinegar or balsamic	2 Russet potatoes; peeled,
1/2 ts Dijon mustard	1/2 ts Salt
3 tb Olive oil	1/4 ts Pepper
2 tb Finely chopped fresh chives	TOPPING
1 tb Finely chopped shallot	1 1/2 tb Olive oil
1 Garlic clove; finely chopped	4 oz Soft fresh goat cheese;
4 c Mixed baby greens	4 ts Finely chopped fresh chives

Instructions for Crisp Potato Pancakes with Goat Cheese on Mixed Greens

An elegant appetizer from Fleur de Lys in San Francisco. For Salad: 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. Set aside. For pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine. Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes. Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad. 4 Servings Bon App?tit January 1996 Source: Fleur de Lys; San Francisco, CA Reposted from rec.food.cooking.jewish newsgroup. >From: Lita (alotzkar@direct.ca) Posted to JEWISH-FOOD digest Volume 98 #001 by Lita (alotzkar@direct.ca) on Jan 01, 1998

Main Ingredient: PotatoCuisine: Uncategorized