Courtesy of PureZing

Serves 6-8

INGREDIENTS:

For basil vinaigrette:
1 shallot, chopped fine
2 large fresh basil leaves
2 Tablespoons balsamic vinegar
1 Tablespoon Sherry vinegar
5 Tablespoons extra-virgin olive oil

For the salad:
1 pound red potatoes
4 shallots, finely chopped
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 Kalamata olive, pitted
Six- eight 3-ounce heat-proof ramekins
10-ounce log soft mild goat cheese cut into 6 equal pieces
1 cup heavy organic cream or half and half
1 fresh basil leaf
1 large organic egg yolk
6 cups mixed baby greens
3 Tablespoons chopped fresh chervil

DIRECTIONS:

Basil vinaigrette:
In a small bowl whisk together first four ingredients. Slowly add oil while whisking. Season to taste with sea salt and freshly ground pepper.

In a large pan cover potatoes with 2 inches water and simmer 10 to 12 minutes till just tender.
Drain potatoes in a colander and spread on a dishtowel to cool. Cut potatoes into 1/4-inch-thick slices. In a bowl gently toss potatoes with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 Tablespoons vinaigrette.

Divide potato salad into ramekins, keeping potatoes flat. Top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese ramekins may be prepared up to this point 1 day ahead and chilled, covered. Bring ramekins to room temperature before proceeding.

Preheat broiler.

In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk. Add sea salt and freshly ground pepper to taste. Remove pan from heat.

Spread 1 Tablespoon cream mixture over top of each ramekin. Broil on baking sheet 6 inches from heat until tops are golden.

Toss baby greens with chervil and remaining vinaigrette. Divide among 6 salad plates.

Carefully scoop out each ramekin onto baby greens. Garnish with thyme sprigs and remaining 1/4 cup olives.