Potato, Endive And Hazelnut Chopped Salad

• 3 baby Red Bliss potatoes
• 2 teaspoons best quality aged sherry vinegar
• 1/2 teaspoon Dijon mustard
• Sea salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1/2 tablespoon walnut oil or hazelnut oil
• 1 teaspoon heavy cream
• 1 cup thinly sliced red leaf lettuce
• 1 cup chopped romaine lettuce
• 1/2 cup endive, cut diagonally into 3/4-inch slices
• 1 rib celery, cut into 1/4-inch cubes
• 2 1/2 tablespoons hazelnuts, toasted and coarsely chopped

1. In a medium pan, cover potatoes with water and cook over medium-high heat until tender, about 20 minutes.
2. Drain and let cool, then cut into 1/2-inch cubes (keep skin on).
3. In a small bowl, whisk together the sherry vinegar, mustard, large pinch salt and pepper.
4. Slowly whisk in olive oil and walnut oil until emulsified, then whisk in cream.
5. Taste and adjust seasoning; it should be intensely flavored.
6. In a serving bowl, combine lettuces, endive, celery, hazelnuts and potatoes.
7. Pour half the dressing on top, and toss until well coated, adding more if necessary.
8. Let sit for 15 minutes before serving.
9. Taste, and adjust seasoning once more before serving.

potatoes, sherry vinegar, mustard, salt, freshly ground black pepper, extra virgin olive oil, walnut oil, heavy cream, romaine lettuce, endive, celery, hazelnuts

Taken from cooking.nytimes.com/recipes/8653 (may not work)