Grilled Potato And Goat Cheese Napoleon With Balsamic Basil Vinaigrette Recipes

GOAT CHEESE VINAIGRETTE

Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

BASIL-BALSAMIC VINAIGRETTE

Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BASIL VINAIGRETTE

Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette image

Provided by Bobby Flay

Categories appetizer

Time 13m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

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