Warm Frisee Salad With Fingerlings and Bacon

Mmmm... too many good ingredients! Sandi does a nose dive into the platter!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb  small fingerling potato, unpeeled
• 4  tablespoons extra virgin olive oil, divided
• 1  teaspoon fresh thyme, chopped
• 1  teaspoon salt
• 8  cups frisee, leaves (cut into bite-size pieces, about 2 large heads)
• 4  cups  bite-size pieces  dandelion greens, tough center ribs and stems discarded
• 1  cup fresh Italian parsley
• 3  tablespoons sherry wine vinegar
• 12  ounces  applewood smoked bacon (thick slices, cut into 1/2-inch pieces)
• 1⁄4 cup shallot, sliced

Directions

1. Preheat oven to 400°F.
2. Toss potatoes with 2 tablespoons olive oil, thyme and 1 teaspoon salt in medium bowl.
3. Arrange potatoes in roasting pan; cover pan with foil.
4. Roast until tender when pierced with fork, about 40 minutes.
5. Cool 10 minutes, then cut potatoes in half lengthwise.
6. Meanwhile, toss frisée, dandelion greens and parsley in large bowl.
7. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
8. Sauté bacon in heavy, large skillet over medium-high heat until golden brown, about 5 minutes.
9. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes.
10. Add vinegar mixture and swirl pan until heated through.
11. Season to taste with salt and pepper.
12. Pour bacon mixture over greens, toss to coat and serve.