Courtesy of Chef Dava Parr

For the potatoes
2 pounds medium-sized red-skinned potatoes
2 cloves garlic, crushed
Sea salt
Freshly ground black pepper
1/2 cup olive oil

Boil potatoes in a pot of salted water until just turning soft, about 30 minutes. Cool under the tap, drain and slice into 1/2-inch rounds. Place in a bowl and toss with garlic, salt, pepper and olive oil. Set aside.

Heat the grill to medium-high while preparing the vinaigrette.

For the vinaigrette
In a blender, combine:
1 clove garlic
1/2 cup fresh cilantro
1/4 cup fresh basil
1 teaspoon toasted cumin seed
1 teaspoon toasted fennel
1/2 teaspoon crushed red pepper
1 teaspoon sea salt
2 tablespoons apple cider or white-wine
vinegar
1/2 cup olive oil
Puree and set aside.
For the dish
1 log Avalanche Cheese Company goat cheese, sliced into 1/4-inch-thick slices

Place potato slices directly on the grill. Grill them for about 10 minutes on each side. Remove from grill and artfully arrange on a serving dish. Top with slices of goat cheese and ladle dressing over the top. Voilà!