Goat Cheese and Potato Cakes With Watercress-and-Endive Salad

Preparation

1. Step 1

   To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add ¼ cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.

2. Step 2

   Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about ½-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.

3. Step 3

   To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.

4. Step 4

   Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.