Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 53
- Saturated Fat
- 14
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 26
- Sodium
- 1356
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
5 large red potatoes, scrubbed
Kosher salt
1/4 cup balsamic vinegar
1 clove garlic
2 teaspoons Dijon mustard
1/4 cup fresh basil leaves
3/4 cup olive oil
Freshly ground black pepper
8 ounces fresh goat cheese
3 tablespoons chopped fresh chives (optional)
Directions
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.