Crisp Potato Pancakes with Goat Cheese on Mixed Greens

• 1 tablespoon Sherry vinegar or balsamic vinegarvinegar
• 1/2 teaspoon Dijon mustarddijon-mustard
• 3 tablespoons olive oilolive-oil
• 2 tablespoons finely chopped fresh chiveschive
• 1 tablespoon finely chopped shallotshallot
• 1 garlic clove, finely choppedgarlic
• 4 cups mixed baby greensmixed-greens
• 2 russet potatoes, peeled, gratedpotato
• 1/2 teaspoon saltsalt
• 1/4 teaspoon pepperpepper
• 1 1/2 tablespoons olive oilolive-oil
• 4 ounces soft fresh goat cheese (such at Montrachet), crumbled
• 4 teaspoons finely chopped fresh chiveschive

1. 01Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
2. 02Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
3. 03

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