Wild Greens Salad with Potato Cake and Warm Goat Cheese

1 pound potatoes, unpeeled
1 1/2 pounds fresh goat cheese (chevre)
Salt and freshly ground white pepper
14 tablespoons extra-virgin olive oil
3 cups mixed wild salad greens (arugula, dandelion, purslane, and mache)
1/2 cup black oil-cured olives, pitted and chopped

Preheat the oven to 350 degrees F.
In a medium pot, cook the potatoes in enough water to cover until tender,
about 15 minutes. Drain and peel, then slice thin.

Mash the goat cheese and season with the salt and pepper. Place 1
tablespoon of the olive oil in each of 6 4-inch ramekins or small gratin
pans. Using half of the cheese, spread a small circle of cheese in each
pan. Top with the potato slices, cover with the remaining cheese, and
glaze with a tablespoon of oil.

Bake the ramekins until the cheese is lightly golden, 30 to 40 minutes.
Let cool to lukewarm.

To serve, toss the greens with the remaining 2 tablespoons olive oil and
season to taste. Divide the greens among 6 plates, and place a cake on
each plate. Sprinkle each cake with the chopped olives.

Serves 6

Mimi Hiller
www.CookbooksPlus.com


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