Friday, March 25, 2016

Warm Potato Salad with Goat Cheese

2 1/2 pounds of medium red-skinned potatoes, scrubbed
1/2 cup of vinaigrette
6 ounces of baby greens
4 ounces of goat cheese, crumbled

Bake or microwave the potatoes until done but still firm.

When the potatoes have cooled enough to handle cut them into a large dice.

Combine the potatoes with the vinaigrette in a mixing bowl and stir gently. Allow the potatoes to rest for 10 minutes.

Divide the greens among 4 salad plates. Drain off any excess vinaigrette from the potatoes and drizzle it over the greens.

Divide the potatoes among the salad plates, placing them atop the greens.

Top each with the goat cheese and serve.

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