Warm Frisée Salad With Fingerlings And Bacon

• 1 pound small fingerling potatoes, unpeeled
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• 8 cups bite-size pieces frisee leaves (about 2 large heads)
• 4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
• 1 cup fresh Italian parsley leaves
• 3 tablespoons Sherry wine vinegar
• 12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
• 1/4 cup sliced shallots

1. Preheat oven to 400u0b0F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
2. Meanwhile, toss frisee, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
3. Saute bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and saute 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.

potatoes, extravirgin olive oil, thyme, salt, bitesize pieces frisee leaves, bitesize pieces, fresh italian parsley leaves, sherry wine vinegar, bacon, shallots

Taken from www.epicurious.com/recipes/food/views/warm-frisee-salad-with-fingerlings-and-bacon-234418 (may not work)