Crisp Goat Cheese Salad

This weekend my Father in law text me and told me to pack my bikini because we’re going to Hawaii!! I pretty much danced around my house for 10 minutes before his next message read: “Psyche!” Then I told him it wasn’t April fool’s day until tomorrow… and he said: “Well, shoot! I guess I wasn’t joking!” {Which of course I knew! He’s a big joker, but he’s not mean!} Then after all the excitement started dying down, I started worrying about all the little things… including how I need to get in shape if i’m going to be on the beach for a week {in a tankini}
So I decided I was going to start cooking & eating a little healthier. I found this salad recipe from Martha Stewart which looked SO delicious, fresh and seasonal, and since my husband loves any dish involving goat cheese, I thought he’d like it too. but when I served it, he looked kind of disturbed. He said: “I know you said crisp and goat cheese, but I didn’t think you meant the goat cheese would be crispy!” Personally, I was more concerned that all that goat cheese would be too rich & bitter, so I wasn’t sure about it either. Then we both took a bite, rolled our eyes, and raved about it for the rest of the evening! HOLY SMOKES! I have found my new favorite salad recipe of ALL TIME! It was perfectly seasoned and balanced with all the right flavors and textures. I’m not very good at describing it, so you’ll just have to make it and see for yourself. Not only was it extremely delicious, but quick and simple to make, and pretty healthy too!
1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 large egg
Salt and pepper
1 1/2 cups plain breadcrumbs
1 twelve-ounce log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens


In a jar or bottle with a lid, add the vinegar, mustard, oil, and 1/4 teaspoon each salt and pepper. Shake to combine all the ingredients, then set aside in the fridge while you prepare the rest.  Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow dish. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. (I forgot to do this, but it worked out just as well!)
Dip disks in the egg and then in the breadcrumbs, coating evenly. 
Place on prepared baking sheet. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes. Toss lettuce and potatoes in the dressing. Spoon salads onto plates, and top each with cheese.

It looks so elegant too! I seriously love this recipe!!

Enjoy guys!
<3 Sarah