- 1 shallot, chopped fine
- 2 large fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon Sherry vinegar
- 5 tablespoons extra-virgin olive oil
- 1 pound small Yukon Gold or red potatoes
- 4 shallots, chopped fine (about 1/4 cup)
- 1/4 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped fresh parsley leaves
- 1/2 cup Niçoise or other brine-cured black olives, pitted
- six 3-inch metal pastry rings
- a 10-ounce log soft mild goat cheese such as Coach Farm brand, cut into 6 equal pieces
- 1 cup heavy cream
- 1 fresh basil leaf
- 1 large egg yolk
- 6 cups mesclun (mixed baby greens, about 1/2 pound), washed and spun dry
- 3 tablespoons chopped fresh chervil
- Garnish: fresh thyme sprigs
- available at specialty foods shops and some supermarkets
- In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste. Whisk in oil in a stream until emulsified.
- In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes. Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
- Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.
- Preheat broiler.
- In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.
- Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round. Broil rounds on baking sheet 6 inches from heat until tops are golden.
- Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.