First, prepare the vinaigrette.
In a screw-top jar, combine 2 tablespoons (30 ml / 1 fl oz) olive oil, cider vinegar, chives, Dijon mustard, honey, and ½ teaspoon salt.
Cover tightly and shake well until emulsified.
Set aside.
In a covered medium saucepan, cook the potatoes and garlic in boiling, lightly salted water for 20 to 25 minutes, or until fork-tender.
Drain well and let cool slightly.
Transfer the cooked potato and garlic to a large bowl.
Add the beaten egg, green onion, dill, and pepper. Mash with a potato masher until the mixture is nearly smooth.
Spread the panko crumbs in a shallow dish. With wet hands to prevent sticking, shape the potato mixture into 6 uniform patties. Gently coat each patty on all sides with the panko.
In a large skillet, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat. Carefully place half of the potato patties in the skillet and cook for 6 to 8 minutes, turning once, until each side is golden brown and crispy.
Transfer to a paper towel-lined plate and repeat with the remaining patties.
In the same skillet, add the quartered mushrooms and red onion wedges.
Cook and stir for 4 to 6 minutes until tender and lightly browned. If the pan seems dry, add another drizzle of olive oil.
To assemble, arrange the mixed greens on a large serving platter or individual plates.
Top with the warm mushroom and onion mixture, halved cherry tomatoes, and the crispy potato cakes.
Drizzle generously with the Chive Honey Mustard Vinaigrette and serve immediately.
