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Serves 4


  • Salad:
    1 tablespoon balsamic vinegar
    1/2 teaspoon Dijon mustard
    3 tablespoons olive oil
    2 tablespoons finely chopped fresh chives
    1 tablespoon finely chopped shallots
    1 garlic clove, finely chopped
    4 cups mixed baby greens

    2 russet potatoes, peeled, grated
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 1/2 tablespoons olive oil
    4 ounces soft fresh goat cheese (Montrachet) crumbled
    4 teaspoons finely chopped fresh chives


  • For salad:
    whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
    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 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. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
    Divide salad among plates. Arrange 1 pancake atop each salad.
Potato pancakes with goat cheese on mixed greens

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