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Potato Salad with Roasted Garlic/Goat Cheese dressing
by Mike Harper - Wine Gourmet
What you need:
3 lbs. Yukon Gold or other waxy potatoes
1 medium bulb Garlic
5-6 Strips Thick-cut Bacon
1 Medium Onion sliced into thin rings
1/2 Cup Half 'n Half
5-6 oz. Goat Cheese
Zest of 1/2 Medium Lemon
2 Tbsp thin-sliced tops of green onion
Salt & Pepper to taste
What to do:
Cut the potato into bite-sized chunks and boil in generously salted water for 6-7 minutes, until fork tender.
Drain and rinse the potatoes with cold water to halt further cooking. Set aside.
Trim off the top of the garlic bulb, place it in a small oven-proof bowl and pour olive oil over the exposed tops of the garlic cloves and add a pinch of salt.
Put into a 350 degree oven for approximately 20 minutes.
Remove after the bulb has turned a golden brown and set aside to cool.
Fry the bacon until it is just crisp, then remove and set on a paper towel to drain.
