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-SALAD-
1 tb Sherry vinegar or balsamic
-vinegar
1/2 ts Dijon mustard
3 tb Olive oil
2 tb Finely chopped fresh chives
1 tb Finely chopped shallot
1 Garlic clove; finely chopped
4 c Mixed baby greens
PANCAKES
2 Russet potatoes; peeled,
-grated
1/2 ts Salt
1/4 ts Pepper
TOPPING
1 1/2 tb Olive oil
4 oz Soft fresh goat cheese;
-(such at Montrachet),
-crumbled
4 ts 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 3-inch round. Repeat 3
times, forming 4 pancakes. Top each cake with 1/4 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 1/2 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.
4 Servings
Bon App?it January 1996
Yields
1 Servings
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