3 lb. small new potatoes, cut in 1/2 inch cubes 1/2 lb. bacon, cut in 2 inch lengths, divided
1 C. thinly sliced red onion
1 large shallot, minced
1 t. minced garlic
2 T. Dijon mustard
3 T. white wine vinegar
1/2 C. olive oil
3 T. cold water
Salt and freshly ground pepper, to taste
1 head curly endive, washed, dried and torn into bite-sized pieces
3 T. minced chives, for garnish
Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 12 minutes. Drain and transfer potatoes to a large bowl.
In a medium skillet over moderately low heat, cook bacon until crisp. Transfer with a slotted spoon to paper towels to drain. Add half the bacon to the bowl with potatoes. Add red onion.
Drain fat from skillet in which bacon was cooked; add shallot and garlic to skillet. Saute over moderate heat until fragrant (about 1 minute). Whisk in mustard and vinegar. Whisk in oil slowly; then whisk in water to create a smooth emulsion. Season to taste with salt and pepper.
Add dressing to potatoes; toss gently. Add endive and toss to coat. Serve on platter or on individual plates; garnish with remaining bacon and chives.
1/2 lb. bacon, cut in 2 inch lengths, divided
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