Frisee, roast potato, bacon salad, honey mustard dressing

Serves 6

1 1/2 lb small red small potatoes, cut into wedges
1 large garlic clove, finely chopped
7 tablespoons olive oil
1 shallot, finely chopped
1 1/2 tablespoons Sherry vinegar or red-wine vinegar
1 1/2 teaspoons honey mustard mustard
1 teaspoon kosher salt
2 tsp. pepper
3/4 lb mixed greens such as frisée (French curly endive), mizuna, baby spinach, and mesclun,
1/2 cup cherry tomatoes, halved
4 strips bacon, cook until crispy, crumbled
2 tbs. chives, chopped
1/4 cup finely grated Parmigiano Reggiano


Preheat oven to 450°F.
Roast potatoes:Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 20 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
Make salad:Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
Sprinkle remaining Parmigiano Reggiano and chives over salad and serve.