Recipe - Crisp Potato Pancakes With Goat Cheese On Mixed Greens

SALAD
1 tablespoon Sherry vinegar or balsamic
vinegar
One half teaspoon Dijon mustard
3 tablespoon Olive oil
2 tablespoon Finely chopped fresh chives
1 tablespoon Finely chopped shallot
1 Garlic clove; finely chopped
4 cup Mixed baby greens

PANCAKES
2 Russet potatoes; peeled,
grated
One half teaspoon Salt
One fourth teaspoon Pepper

TOPPING
1 One half tablespoon Olive oil
4 ounce Soft fresh goat cheese;
(such at Montrachet),
crumbled
4 teaspoon Finely chopped fresh chives

An elegant appetizer from Fleur de Lys in San Francisco.

For Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in oil.
Mix in chives, shallot and garlic. Season to taste with salt and pepper.
Place greens in large bowl. Set aside.

For pancakes: Place potatoes in dry kitchen towel and squeeze to remove as
much moisture as possible. Transfer potatoes to large bowl. Add salt and
pepper and toss to combine.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3
cup potatoes in skillet. using spatula, flatten to 3inch round. Repeat 3
times, forming 4 pancakes. Top each cake with One fourth of goat cheese. Sprinkle
each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes;
press to adhere, enclosing cheese completely and flattening slightly. Cook
until bottoms are golden, about 6 minutes. Add One half tablespoon oil to
skillet. Turn pancakes over; cook until golden, about 6 minutes.

Toss greens with enough dressing to coat. Divide salad among plates.
Arrange 1 pancake atop each salad.

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