Warm Goat Cheese and Potato Salad with Roasted Pinenuts

Chef Laurent Grangien of Paso Robles’ Bistro Laurent contributed these terrific summer recipes to pair with Tablas Creek wines. Enjoy!

Serves: 6


  • 1 ½ lbs. potatoes
  • 10 ozs goat cheese
  • 1 bunch chives
  • 3 ozs pinenuts
  • ½ cup olive oil
  • ¼ cup vegetable oil
  • ¼ cup red wine vinegar
  • 2 tbsps Dijon mustard


  • Cook the potatoes (with skins on) in water with a pinch of salt until they begin to soften (15 to 20 minutes).
  • In a salad bowl, combine mustard, vinegar, salt and pepper. Add oil slowly.
  • Peel and dice cooked potatoes.
  • Toss potatoes with chives and 3/4 of the dressing.
  • Transfer dressed potatoes into an ovenproof dish, cover with goat cheese, and broil for 5 minutes.
  • Toast pinenuts in oven until browned, and scatter on top of potatoes before serving.
  • Toss remaining dressing with lettuce, and serve with potato salad.
  • Pair with Tablas Creek Rose or Esprit de Beaucastel Blanc.