Bistro salad

adapted from Martha Stewart Living's Great Food Fast cookbook

EVERYTHING in this cookbook is great and impressive looking, but not necessarily low fat or inexpensive. This is my all-time favorite salad -- and it's super healthy and cheap if you leave off the goat cheese.

Salad for 4:
3 to 4 large red potatoes
1 Tbsp white wine vinegar
1 Tbsp "good" mustard (grainy or Dijon)
Spring mix salad (~ 8 oz bag)
salt & pepper to taste (~1/4 tsp pepper & less salt)
1/4 c olive oil

1 Chop red potatoes into bite size pieces and boil for ~10 min (until fork tender)
2 While boiling, whisk vinegar, mustard, s&p, and oil in large bowl
3 Drain potatoes & drop them in bowl, coating with dressing
4 Add salad. It will wilt a bit & is best served warm

Goat cheese crisps (makes ~8 servings, depending on how much you like goat cheese):
1 roll fresh goat cheese (<-- the expensive and impressive ingredient)
1 egg
1.5 c plain breadcrumbs
a little olive oil

1 Turn oven to broil & prepare a cookie sheet -- either line w/ parchment paper* or oil VERY VERY WELL
2 Slice cheese into disks about finger width thick (helps if cheese & knife are cold from freezer)
3 Whisk egg. Dip slices in egg and then in breadcrumbs, coating well. Lay on cookie sheet.
4 Drizzle with olive oil (brush oil if you have a brush, if not, just drizzle lightly)
5 Broil for about 5 min until crisp and golden

You can make the crisps in advance -- they stay nice for a couple days if kept well wrapped in fridge. Heat them up in microwave before topping salad. Enjoy!

*Parchment paper is something that Karen taught me about -- I'm still using a roll I inherited from her college house 2 years ago -- and I love it for cookies and all baking things.