Ingredients

Red Jacket Potatoes In Whole-Grain Mustard Vinaigrette With Marinated Tomatoes And Texas Goat Cheese

6 slices bacon, diced
1/4 cup olive oil
1 large yellow onion, diced
6 cloves garlic, minced
2 shallots, minced
6 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 tablespoons whole-grain mustard
2 teaspoons chopped fresh basil
2 teaspoons stemmed and chopped fresh thyme
Freshly cracked pepper and kosher salt to taste
12 red potatoes, cooked, peeled, quartered, and sliced
8 ounces soft goat cheese

Prepare Marinated Tomatoes (see below) and set aside.
Heat olive oil in a pan over medium heat. Add onion, garlic and shallots. Saute until translucent. Add bacon and cook until crisp, then deglaze pan with red wine vinegar. Remove pan from heat and add balsamic vinegar, mustard, basil thyme, pepper and salt. Gently fold in potatoes, then spread mixture in a large attractive baking dish.
Spread Marinated Tomatoes on top of potato salad, then spread goat cheese on top of tomatoes. Place in oven under the broiler until cheese is lightly browned and serve. Serves 12.

Marinated Tomatoes:
6 Roma tomatoes, diced
2 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly cracked pepper and kosher salt to taste

Directions

Combine all ingredients in a medium non-metallic bowl and allow to marinate at room temperature. Make about 2 cups.