-
- Prep
- 15 Mins
-
- Total
- 30 Mins
-
- Serving
- 8
Ingredients
Dressing
- 1 tablespoon white wine vinegar or sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small or medium garlic clove, minced or pureed
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
Salad
- 1½ pounds Yukon gold, fingerling or baby red potatoes
- 4 slices cooked smoked bacon, chopped
- 2-4 tablespoons finely chopped red onion, rinsed with cold water and drained
- 2 ounces Montchevre Mike's HOT HONEY Goat Cheese
- 2-3 teaspoons fresh thyme, chopped
- Salt and freshly ground pepper to taste
Directions
- Whisk together the vinegar, lemon juice, mustard, salt, pepper, garlic and olive oil. Set aside.
- Wash potatoes and cut into equal ¾-inch cubes if large or ¾-inch slices if using fingerlings. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes.
- Remove from the heat and toss while hot in a bowl with salt, pepper, bacon, onion, Montchevre MIKE’S HOT HONEY goat cheese and prepared dressing.
- Sprinkle with thyme and serve.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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