Light summer salad with goat cheese à la Opa Jo

Ingredients for 2 servings:

• ½ kg potato(s), waxy
• 2 lettuce hearts, cut into fine strips
• 1 bell pepper(s), red, diced
• 1 bunch spring onions, chopped
• ½ bunch chives, cut into rolls
• ½ bunch flat-leaf parsley, chopped
• 200 g radishes, cut into pieces
• 2 tbsp dill, frozen
• 8 tbsp white wine vinegar
• 12 tbsp olive oil
• 5 tbsp water, hot
• 2 tsp, heaped mustard, hot
• 2 eggs
• 3 tbsp breadcrumbs
• 4 small goat cheeses, round, e.g. Picandou

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

First, peel the potatoes and put them on the boil. Meanwhile, mix the dressing with vinegar, water, olive oil, mustard, and salt to taste. Once the potatoes are cooked (cooking time depends on size) and cooled, slice them and then halve them again. This gives the finished salad the right mouthfeel and just the right bite. Place the potatoes and dressing in a large bowl and mix gently. Let it sit for about 30 minutes. Wash, dry, and trim the herbs, chives, and radishes. Add this mixture to the bowl with the marinated potatoes and mix well. Season to taste with salt and pepper. Dip the goat cheese pieces in beaten egg in a deep plate, then coat them in breadcrumbs in a second plate. Fry them in a pan with a little oil for about 2 minutes on each side until golden brown. The salad is then arranged on plates and the warm goat cheese is placed on top. I serve it with a dry white wine. This salad, whether with or without goat cheese, is a big hit with vegetarians.