Grilled potato salad with goat cheese, fried garlic, and white truffle vinaigrette from Mustards Grill Napa Valley Cookbook (page 76) by Cindy Pawlcyn and Brigid Callinan

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Notes about this recipe

  • L.Nightshade on September 06, 2013

    The vinaigrette is made up of balsamic vinegar, salt, pepper, olive oil, white truffle oil, and sliced shallots. The little red potatoes are boiled, to be grilled at the last minute. This was a killer addition: paper-thin slices of garlic are carefully fried to crispiness, then drained to be sprinkled over the salad. When the arugula (and/or other greens) is washed and ready to toss, the potatoes go on the grill just until golden. They're then tossed with the arugula and the dressing, and fresh tarragon is gently mixed in. Greens and potatoes are plated, then topped with slices of goat cheese and the crispy fried garlic. All is topped with chive blossoms if you have them. You should have heard the raves around the table. Out of this world. The next night, I tossed some leftover greens and potatoes with blanched green pole filet beans. Every bit as good.

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