Crisp Goat-Cheese Salad

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 large egg
• Coarse salt and fresh ground pepper
• 1 1/2 cups plain breadcrumbs
• 1 log fresh goat cheese (12 ounces)
• 1 tablespoon white-wine vinegar
• 1 tablespoon grainy or Dijon mustard
• 8 ounces mesclun or mixed salad greens

1. Heat the broiler.
2. Brush a baking sheet with oil; set aside.
3. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil.
4. Simmer just until fork-tender, 20 to 25 minutes.
5. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
6. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper.
7. Place the breadcrumbs in another shallow bowl.
8. Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick.
9. Dip the disks in the egg and then in the breadcrumbs, coating evenly.
10. Place on the prepared baking sheet.
11. In a large bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper.
12. Slowly add 1/4 cup of the oil, whisking to emulsify.
13. Set aside.
14. Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
15. Toss the greens and potatoes in the dressing.
16. Divide the salad among 4 plates, and top each with 2 cheese disks.
17. Freezing the goat-cheese log for several minutes makes it easier to slice.

olive oil, red potatoes, egg, salt, breadcrumbs, goat cheese, whitewine vinegar, grainy

Taken from www.epicurious.com/recipes/food/views/crisp-goat-cheese-salad-383167 (may not work)