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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 2 tablespoons red wine vinegar
- 1 medium shallot, finely diced
- 23-34 cup olive oil
- 2 lbs new potatoes or 2 lbs fingerling potatoes
- 1 tablespoon Dijon mustard
- 4 -5 ounces bacon, thick sliced, cut crosswise in 1/4 inch strips and cooked until crisp (can use other meats if you prefer)
- 9 ounces camembert cheese, cubed (cube when cold it's easier)
- 6 -8 ounces mixed greens
- salt & pepper
Method
- Preheat oven to 400 degrees (I set mine to 350).
- Place the vinegar and shallots in a small bowl and set aside.
- Scrub the potatoes and slice 1/4-1/3 inch thick.
- Place in a large bowl and season with salt and pepper.
- Drizzle the potatoes with a little olive oil and toss to coat.
- 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.
- While the potatoes cook, finish the vinaigrette.
- Season the vinegar and shallots with salt & pepper.
- 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.
- 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.
- Place in the oven for a few moments until the cheese is soft and beginning to melt.
- 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).
- Using a wide spatula, transfer the potato/cheese stacks to the plates of dressed greens, placing them on top.
- Sprinkle the bacon over each and serve immediately.
- Enjoy!
