Ingredients
- 1 ½ pounds new potatoes (preferably Yukon Gold)
- 1 cup heavy cream
- 1 egg yolk, beaten
- ⅓ cup balsamic vinegar
- 1 bunch fresh basil, chopped
- 1 bunch fresh thyme, chopped
- 1 bunch fresh tarragon, chopped
- 1 bunch Italian parsley, chopped
- 3 shallots, chopped
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 10-ounce log goat cheese, cut in 6 even slices, preferably Coach Farm
- ½ pound mesclun salad greens
- Nutritional Information
Nutritional analysis per serving (6 servings)
724 calories; 61 grams fat; 21 grams saturated fat; 33 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 14 grams protein; 106 milligrams cholesterol; 320 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six appetizer servings
Preparation
- Place the potatoes in a pot and cover with cold, salted water. Cook until the potatoes are tender. Drain, peel and slice into 1/2-inch rounds.
- Whip the cream until it forms soft peaks, then gently fold in the egg yolk. Set aside.
- In a bowl, whisk together the vinegar with half the herbs and shallots. Slowly whisk in the oil. Set aside.
- Season the potatoes with salt and pepper to taste. Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette. Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet. Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring. Refrigerate for half an hour.
- Preheat the oven to 300 degrees.
- Remove the rings from the potatoes. Place the potato-cheese rounds in the oven for 7 minutes. Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler. With a spatula, carefully transfer to 6 small plates. Garnish with mesclun and drizzle the remaining vinaigrette over all.
1 hour 15 minutes
Dining and Cooking