Fingerling Potatoes with La Luna Cheese

This easy to make, fall potato recipe was developed for the Farmstead Festival by chef Isaac Olivo, Executive Chef at the Mayflower Grace Hotel in Washington CT. His use of course grain mustard, sherry vinegar and fresh local herbs adds not only wonderful complexity to the flavor of the dish but also a delicious lightness. It is sure to be a favorite on many Thanksgiving tables this year. Enjoy.

Ingredients: 1 Pint Blanched (Boiled for approx 12 min) Fingerling Potatoes, 2 Tbs Sour Cream, 2Tbs Olive Oil, 3 Tbs Sherry Vinegar, 1 Tbs Whole Grain Mustard, 2oz La Luna (Gouda Style) Goat Cheese, Kosher Salt to taste, 1 Tbs Cracked Black Pepper. I Bunch of mixed fresh herbs with bitter greens such as sorrel or arugula, squeeze of fresh lemon juice.

Procedure: Slice potatoes in half, pour olive oil into a sautee pan, add potatoes and cook till browned, add sherry vinegar and reduce for 1 minute, add mustard followed by sour cream, sautee for 2 minutes. Remove from heat and place the potato mixture in an oven proof dish. Top with slices of La Luna Cheese and place under the broiler till cheese is melted and slightly browned. Remove from broiler, top with your favorite bitter greens a squeeze of fresh lemon juice and cracked black pepper.

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