Goat Cheese and Potato Cakes With Watercress-and-Endive Salad

Ingredients

For the goat cheese and potato cakes:

• 1 cup soft goat cheese
• 1 ¼ cups riced or mashed potatoes
• ½ cup fresh bread crumbs
• ¾ cup grated aged goat cheese
• 2 tablespoons minced scallion tops
• ¼ cup minced flat-leaf parsley
• ¾ teaspoon nutmeg
• Salt and finely ground pink peppercorns
• ⅔ cup ground pecans
• 1 tablespoon safflower oil

For the salad:

• 1 tablespoon champagne vinegar
• 3 tablespoons olive oil
• 2 teaspoons minced shallots
• ½ teaspoon salt
• A few grinds pink peppercorns
• 2 bunches watercress, washed and tough stems removed
• 2 heads Belgian endive, sliced into strips

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    596 calories; 46 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 20 grams protein; 43 milligrams cholesterol; 983 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
2. Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
3. To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
4. Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.

30 minutes