Salad of Roasted Fingerlings, Bacon & Gruyère

Prep Methods/Techniques: , ,
Cuisine:
Course:
Servings: 6
Description
What could be better than fondue salad?
Noted on 2/3/2012
Ingredients
  • 1 1/4 lb fingerling potatoes, scrubbed but not peeled, halved or quartered if large
  • 2 tbsp olive oil
  • Salt and freshly ground pepper
  • 10 oz bacon, diced
  • 1 tbsp unsalted butter
  • 1 tbsp unbleached all-purpose flour
  • 2 shallots, finely chopped
  • 1 cup dry white wine
  • 1 cup half & half or whole milk, more if needed
  • 10 oz Gruyére cheese, grated
  • 1 1/2 tsp sherry vinegar
  • 1/2 tsp Dijon mustard
  • 2 head Belgian endive, cut into 1-inch thick slices
  • 6 cup arugula leaves, washed and spun dry
Method
  1. 1
    Preheat oven to 400°F. Place potatoes in a shallow foil-lined pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
  2. 2
    Meanwhile, fry bacon until crisp. Drain on paper towels.
  3. 3
    Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
  4. 4
    Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the flour and half & half or whole milk, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more half & half or whole milk. Keep warm.
  5. 5
    Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula; toss to coat.
  6. 6
    Ladle fondue into shallow serving bowls and place the salad on top. Serve right away.