Salad recipe using roasted red potatoes and goat’s cheese
Ingredients
3 lb small red potatoes - halved or quartered depending on size
8 cloves garlic, unpeeled
coarse salt
1/3 cup olive oil
2 tsp of grainy mustard
1 tbl balsamic vinegar
1/2 cup of olive oil
3/4-1 cup stemmed torn lettuce
4 oz fresh goat cheese, crumbled
freshly ground black pepper
2 tsp olive oil
add love
Preparation. To cook the potatoes, preheat the oven to 300F. 2. In a roasting pan, toss the potatoes with the garlic cloves, salt to taste, and olive oil. Bake for 1-1/2 - 2 hours until the potatoes are fork tender. Check the potatoes every so often and if they stick to the bottom of the pan, scrape them from the pan and gently toss them with the other ingredients. Lower the heat to 250F if the potatoes are cooking too quickly. 3. To make the vinaigrette, whisk the mustard and vinegar together in a small bowl. Slowly add the olive oil, whisking constantly, until the vinaigrette thickens. 4. To make the salad, take the potatoes from the oven and scrape them into a large bowl. Pour the vinaigrette over the warm potatoes and gently toss them with the dressing. Add the arugula and toss again. 5. Heap the potatoes into a shallow bowl or onto a large platter. Sprinkle the crumbled cheese over the top. Season with pepper and drizzle with olive oil. Serve the salad warm or at room temperature.
Try Meredith's Marinated Goat's Cheese.
Plenty of calories in this salad so I eat small portions with a quality protein like a small steak or steamed chicken.
