1. Preheat oven to 400 degrees (I set mine to 350). 2. Place the vinegar and shallots in a small bowl and set aside. 3. Scrub the potatoes and slice 1/4-1/3 inch thick. Place in a large bowl and season with salt and pepper. 4. Drizzle the potatoes with a little olive oil and toss to coat. 5. Spread the potatoes in a single layer on a baking sheet and roast until golden and tender approximately 20 minutes. Turn the potatoes over when they are half cooked. 6. While the potatoes cook, finish the vinaigrette. Season the vinegar and shallots with salt & pepper. 7. Whisk in the mustard until smooth. Gradually whisk in 2/3 cup of the olive oil in a thin stream. Taste & correct the seasoning, adding more olive oil if the vinaigrette is too sharp for your taste. 8. When the potatoes are done, remove from the oven and divide the potatoes into 6 shingled mounds on the baking sheet. Divide the cheese over the potato stacks being careful to keep the cheese on the potatoes on the potato mounds and not the baking sheet. 9. Place in the oven for a few moments until the cheese is soft and beginning to melt. 10. Meanwhile, place the greens in a large bowl and season with salt and pepper. Drizzle a few tablespoons of the vinaigrette over the greens and toss to coat. Divide the greens among 6 plates. (For a full meal, divide among 4 plates). 11. Using a wide spatula, transfer the potato/cheese stacks to the plates of dressed greens, placing them on top. 12. Sprinkle the bacon over each and serve immediately. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
