Layered grilled potato and goat cheese appetizer

Ingredients:

• 5 large red potatoes, well washed, unpeeled
• 250 gr. goat cheese
• 1/4 cup balsamic vinegar
• 1 clove of garlic
• 2 teaspoons Dijon mustard
• 1/4 cup basil leaves
• 3/4 cup olive oil
• 3 tbsp chopped chives, optional

Preparation:

1. Place the potatoes in a saucepan filled with salted water and bring to a boil. Reduce heat and simmer until half-cooked, about 12 to 15 minutes. Drain and cool. Then slice each potato into 1.5 cm rounds.
2. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil, and 1/2 cup oil in a blender until smooth. Season with salt and pepper.
3. Preheat grill to medium heat.
   
   Brush the potato slices on both sides with the remaining 1/4 cup oil, season with salt and pepper to taste. Place the potatoes on the grill, cover, and grill for 2 minutes per side until golden brown.
4. Carefully transfer the potatoes to a flat plate and form stacks: 1 potato slice, 1 tablespoon goat cheese, 1 potato slice, 1 tablespoon goat cheese, 1 potato slice. Return the stacks to the grill, cover, and grill for about 1 minute, until the cheese begins to melt.
   
   Transfer the potatoes to a platter, drizzle with French dressing and sprinkle with chives.