2 tablespoons apple cider vinegar or white wine vinegar
1/4 cup extra virgin olive oil
Puree all of the cilantro vinaigrette ingredients in a blender. Add more salt and pepper to taste. (Makes 1/2 cup).
In a large pot of salted water, gently simmer potatoes until just turning soft, about 10-15 minutes. Drain, rise with cool water, drain again and slice into 1/2 inch-tick rounds. Brush with olive oil and season with crushed garlic, sea salt and freshly ground black pepper.
Oil a grill pan; then pre-heat grill. Grill potatoes until nicely browned, 20-25 minutes. Transfer to a serving platter, top with goat cheese