Warm Chèvre and Idaho® Potato Cake with Sun-dried Tomato and Olive Vinaigrette

Ingredients:

• 1/2 cup panko breadcrumbs
• 2 each Idaho® baking potatoes, peeled, thinly sliced
• 8 tablespoons chèvre, room temperature
• 4 tablespoons olive oil
• Salt, as needed
• Sun-dried tomato and olive vinaigrette, as needed
• 1 cup microgreens or mesclun mix
• For the Sun-dried Tomato and Olive Vinaigrette
• 1/2 tablespoon garlic, minced
• 1 shallot, diced
• 1/4 cup sun-dried tomatoes, rinsed, seeded and diced
• 1/4 cup olives, rinsed, seeded and diced
• 1/4 cup white balsamic vinegar
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 3/4 cup grapeseed oil
• 3 tablespoons tomato liquid, rehydrated
• Zest of 1 lemon
• Salt, as needed

Instructions: