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Ingredients

12 small red potatoes (about 1 1/4 pounds)
1 1/2 cups kosher salt
4 cups chopped tomato (about 4 medium)
1 cup slivered red onion
1 cup slivered fennel bulb
1/2 cup loosely packed small fresh basil leaves
2 teaspoons fennel seeds
1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon balsamic vinegar
6 6-inch flour tortillas
1 cup crumbled Wisconsin Blue cheese, softened (4 ounces)
1 1/2 cups balsamic vinegar
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh rosemary
1 Tablespoon grated lemon rind
1/2 teaspoon salt
Freshly ground pepper
12 tiny black nicoise olives, pitted and chopped

Description

Eat Wisconsin Cheese