Not everyone has a kitchen torch, but you can get almost the same effect in the broiler. The warm goat cheese marries well with the briny olives and potato. I cook potatoes with the skin on to retain their flavor. They are easier to peel when warm, just be careful not to burn your fingers. I recommend serving with some toast.
- In a large pot, cover the potatoes with water and season with salt. Bring to a boil and cook the potatoes until easily pierced in the thick- est part with a paring knife, about 30 minutes. Remove the potatoes from the hot water and let cool slightly, but peel the potatoes while still quite warm and transfer to a large bowl.
- Preheat the oven or toaster oven to 500°F.
- Coarsely mash the potatoes. Add the chopped olives and mix them in. In a small bowl, combine the red wine vinegar and 2 tablespoons of the sherry vinegar. Fold the vinegar into the potato mixture, then fold in ¼ cup of the oil. Taste and season with salt and white pepper.
- Place the goat cheese in a bowl and add a splash of milk at a time to thin it to the consistency of thick paste.
- Line a sheet pan or toaster oven tray with parchment. Place four 3-inch ring molds on the pan and fill each three-quarters full with the potato mixture. Top with goat cheese. Transfer the sheet pan to the broiler or toaster oven to bake until just warm, 3 to 4 minutes. If using a torch, torch the tops of the goat cheese until it begins to caramelize.
- Place the arugula in a bowl and toss with the remaining 1 teaspoon sherry vinegar and 1 tablespoon olive oil. Season with salt and white pepper.
- Transfer a parfait to each of four serving plates and remove the ring mold. Garnish with the dressed arugula and serve immediately.
Excerpted (or Adapted) from VEGETABLE SIMPLE by Eric Ripert. Copyright © 2020 by Eric Ripert. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.