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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources