Potato-Goat Cheese Packets

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
2

These goat cheese and potato packets take a little bit of effort, but the stunning presentation that results is well worth it. This dish is a gourmet delight.

Ingredients

1⁄2 cup walnuts, finely chopped
1 oz. olive oil
1⁄2 oz. champagne vinegar
1⁄2 oz. walnut oil
Salt and pepper, as needed
1 small romaine lettuce
1 large Idaho potato
4 oz. goat cheese
2 slices sourdough bread, cut into 5-in. circles

Steps

1. To make the vinaigrette, add walnuts to a small bowl and combine with olive oil, vinegar, and walnut oil; season to taste with salt and pepper.

2. Remove outer leaves of romaine and make two small bundles with inner spears.

3. Peel potato and slice 4 thin pieces length-wise on a mandoline. Place on a parchment paper-covered sheet pan. Season with salt and pepper.

4. Cook for 5 min. until translucent and allow to cool. Make 2 crosses with the potatoes and place 2-oz. sq. shapes of goat cheese in the center of each cross. Fold over potato flaps and place in refrigerator for at least 15 min.

5. Cut smaller circles out of the sourdough slices. Heat an oil coated, non-stick pan and sauté the goat cheese packets and bread circles until golden brown; place on paper towel.

6. Place goat cheese packets on plates, toss romaine with vinaigrette and place each bundle of romaine spears through each of the holes of croutons; garnish with cracked black pepper and serve.

Source: Recipe from Chef Eric Aubriot

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources