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Ingredients

• 4 tablespoons  unsalted butter
• 3/4 pound  fingerling potatoes (7 or 8 medium), quartered lengthwise
•   Kosher salt
• 2 ounces  pancetta, cut into 1/4-inch dice (1/3 cup)
• 5 tablespoons  extra-virgin olive oil
• 2 tablespoons  finely chopped shallot
• 3 tablespoons  red wine vinegar
• 1 teaspoon  Dijon mustard
•   Freshly ground black pepper
• 4 ounces  escarole, torn into small pieces (6 cups)
• 1/2 cup  shaved aged Gouda (1-1/2 ounces)

Description

Potatoes, Crisp Pancetta, And Aged Gouda, Along With Some Good-for-you Greens, Make For One Delicious Salad.

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