(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)

　　

Ingredients

Serves 6

　　

For basil vinaigrette:

1 shallot, chopped fine

　　2 large fresh basil leaves

　　2 tablespoons balsamic vinegar

　　1 tablespoon Sherry vinegar*

　　5 tablespoons extra-virgin olive oil

　　1 pound small Yukon Gold or red potatoes

　　4 shallots, chopped fine (about 1/4 cup)

　　1/4 teaspoon finely chopped fresh thyme leaves

　　1 teaspoon finely chopped fresh tarragon leaves

　　1 tablespoon finely chopped fresh parsley leaves

　　1/2 cup Niçoise or other brine-cured black olives, pitted

　　six 3-inch metal pastry rings

　　a 10-ounce log soft mild goat cheese such as Coach Farm brand, cut into 6 equal pieces

　　1 cup heavy cream

　　1 fresh basil leaf

　　1 large egg yolk

　　6 cups mesclun (mixed baby greens, about 1/2 pound), washed and spun dry

　　3 tablespoons chopped fresh chervil

　　Garnish: fresh thyme sprigs

　　*available at specialty foods shops and some supermarkets

　　

Make basil vinaigrette:

Step 1

In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste. Whisk in oil in a stream until emulsified.

　　

Step 2

In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes. Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.

　　

Step 3

Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.

　　

Step 4

Preheat broiler.

　　

Step 5

In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.

　　

Step 6

Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round. Broil rounds on baking sheet 6 inches from heat until tops are golden.

　　

Step 7

Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.