Food Network: Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette

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Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette
Recipe courtesy Bobby Flay

Ingredients
1/4 cup white wine vinegar
1/4 cup fresh basil leaves, chopped
1/2 cup pure olive oil
4 red potatoes, parboiled and cut into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
8 ounces soft goat cheese
Basil leaves, for garnish
3 tablespoons chopped fresh chives, optional

Instructions

Place vinegar and basil in a blender with salt and
pepper and blend until smooth. With the motor running, slowly add the oil and
blend until emulsified, check for seasoning.

Heat grill to high. Brush potato slices on both sides with oil and season with
salt and pepper, to taste. Make stacks with the following layers: potato, 1
tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line
the grill with foil and grill the stacks, covered, about 1 minute or until cheese
starts to melt. When the cheese is almost melted, slide the stacks from the foil
to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more.
Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon
with some of the basis leaves and chives, if using.