Ingredients
4 T unsalted butter
3/4 fingerling potatoes, quartered lengthwise
kosher salt
2 oz pancettta, cut into 1/4 inch dice
5 T EVOO
2 T finely chopped shyallot
3 T red wine vinegar
1 tsp dijon mustard
fresh ground pepper
4 oz escarole, torn into small pieces (6 cups)
1/2 cup shaved aged gouda
Preparation
Melt 2 T of the butter in a 10 inch straight sided saute pan over medium heat. Add the potatoes and enough water just to cover. Bring to a boil. Add 1 tsp salt, cover the pan, reduce the heat to medium low, and cook, shaking the pan occasionally, about 8 min. Uncovere, raise the heat to med high, and add remaining 2 T butter. Cook, until all liquid has reduced to a glaze and the potatoes are lightly browned, about 20 min more. Meanwhile, cook the pancetta in a 8" non stick skillet over med heat, until crisp. Transfer to a paper towel lined plate. pour off fat from pan, retun the pan to med heat, and add 1/2 T of the oil. Add shallot and cook until tender. Stir in vinegar and mustard and cook until mustard is smooth about 1 min. Transfer the mixture to small bowl and gradually whisk in the remaining oil. Season to taste. Put escarole and pancetta in a large bowl and toss with 3 T of the vinaigrette. Season to taste. Divide the salad and the potatoes among 4 salad plates. Sprinkle with cheese, drizzle with remaining vinaigrette and serve
