6 each Russet potatoes, cooked, drained and shredded

2 ounces Montrachet Cheese (Goat cheese)

1 teaspoon Fresh chives, chopped

1 teaspoon Dijon mustard

Stax’s seasoning, to taste

Canola oil, to sauté

4 dashes Tabasco sauce

2 dashes Worcestershire sauce

1 teaspoon Fresh garlic, peeled and minced

1 ounce balsamic vinegar

1 ounce Sherry

1 teaspoon Fresh garlic, peeled and minced

1 teaspoon Fresh parsley, chopped

1 teaspoon Dijon mustard

1 each Fresh shallot, peeled and chopped

Stax’s seasoning, to taste

3 ounces Olive oil

Mix the shredded potatoes and half the goat cheese with the Dijon mustard. Season with Stax’s seasoning and form into patties. Sauté the pancakes on each side in hot canola oil until golden brown. Remove, drain and set aside.

Mix the remaining goat cheese with the chives, Tabasco sauce, Worcestershire sauce, Stax’s seasoning and garlic and allow the mixture to come to room temperature.

Place the cheese mixture on a pancake and top with another. Press together to make one filled pancake and place in a sauté pan with a light coating of canola oil over low heat and cook until the interior filling of the pancake is warmed.

To make the dressing, combine in a mixing bowl the balsamic vinegar, sherry, minced garlic, chopped parsley, shallots, lemon juice, Dijon mustard and Stax’s seasoning. Mix well and slowly add the olive oil until an emulsion is achieved. When ready to serve, add your mixed greens, scallions, shallots, diced tomatoes and any other ingredients you would like in your salad and toss until the greens are coated with the dressing.

Place the greens in the center of your serving dish and top with the warm potato pancakes.