Crisp Goat Cheese Salad

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

1. Heat the broiler.
2. Brush a baking sheet with oil.
3. Set aside.
4. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil.
5. Simmer until fork-tender, 20-25 minutes.
6. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
7. In a shallow bowl, whisk the egg with 1/4 teaspoons each salt and pepper.
8. Place breadcrumbs in another shallow bowl.
9. Slice goat cheese into 8 rounds, and pat each disk into a disk about 1/2-inch thick.
10. Dip disks in the egg and then in the breadcrumbs, coating evenly.
11. Place on prepared baking sheet.
12. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoons each salt and pepper.
13. Slowly add 1/4 cup oil, whisking to emulsify.
14. Set aside.
15. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
16. Toss mesculin and potatoes in the dressing.
17. Spoon salads onto plates, and top each with two cheese disks.

olive oil, red potatoes, egg, salt, breadcrumbs, goat cheese, white wine vinegar, grainy mustard, salad greens

Taken from www.food.com/recipe/crisp-goat-cheese-salad-401418 (may not work)