It´s awful British weather in Berlin, cold and rainy.
In addition we had the most wet March in Germany since 30-40 years. So I made a kind of transitional salad, as winter is still a little bit alive and spring is around the corner.
BTW, I made 2 vinaigrette`s, as my wife hates tarragon.
Ingredients
250g Saint Maure with ash (goat cheese)
800g potatoes (fingerling or regular)
green salad
Vinaigrette: 2-3 tbsp white vinegar (Agrodolce bianco by GIUSTI), 6-7 tbsp olive oil, 1 tsp mustard (Dijon mustard au vin blanc by FALLOT), salt&pepper
Vinaigrette: 2-3 tbsp tarragon vinegar, 6-7 tbsp olive oil, 1 tsp mustard (Dijon mustard au vin blanc by FALLOT), 1 shallot cubed, salt&pepper
Preparation
- Steam the fingerling potatoes for 20min or cook normal potatoes for 20min in salty water.
- Meanwhile make the vinaigrette, combine everything
- Arrange the salad and add vinaigrette
- Halve the cooked fingerling potatoes with skin and add sliced of goat cheese. Or peel the cooked potatoes and make big slices. Add slices of goat cheese on top. Drizzle also a bit of vinaigrette on top of the potatoes.
