Title: Crisp potato cake with goat cheese on seasonal lettuces
 Categories: 
      Yield: 4 Servings
 
           Vinaigrette (recipe
           Follows)
      2    Peeled Idaho potatoes
      1 tb Finely chopped chives
           Salt and freshly ground
           Pepper
      4 oz Goat cheese
      4 c  Loosely packed mixed baby
           Lettuces
      2 tb Extra virgin olive oil
 
  Slice the potatoes into very thin, fine julienne style strips,
  approximately 1 1/2 to 2 inches long by 1/16-inch. Do not wash or put
  the potatoes in water because it would remove the starch which is
  needed to keep the potatoes together. Squeeze all the moisture from
  the cut potatoes and season with salt and pepper.
  
  Add the tablespoon of olive oil to a large skillet. Lay out a thin
  layer of potato, forming a circle (2 1/2-inch diameter). Spread one
  ounce of the goat cheese on the mound of potato, sprinkle with finely
  chopped chives. Cover the goat cheese with another thin layer of
  potato, making sure that the goat cheese is completely enclosed.
  Repeat the same operation, making a total of 4 pancakes.
  
  Add the remaining tablespoon of olive oil to the large skillet and
  over medium heat, let the potato turn into a golden crust on one
  side. Carefully turn the potato pancakes over and cook to a golden
  brown on the other side.
  
  Toss the baby lettuces with the vinaigrette. Arrange the lettuces
  attractively in the center of each of the 4 plates and top each salad
  with a potato and goat cheese pancake.
  
  Yield: 4 servings