Glazed Fingerling Potato Salad With Pancetta And Warm Mustard Vinaigrette

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

1. Melt 2 Tbs. of the butter in a 10-inch straight-sided saute pan over medium heat. Add the potatoes and enough water to just cover them (about 2 cups). Bring to a boil. Add 1 tsp. salt, cover the pan, reduce the heat to medium low, and cook, shaking the pan occasionally, until the potatoes are just tender, about 8 minutes. Uncover the pan, raise the heat to medium high, and add the remaining 2 Tbs. butter. Cook, shaking the pan occasionally, until all of the liquid has reduced to a glaze and the potatoes are lightly browned, about 20 minutes more.
2. Meanwhile, cook the pancetta in an 8-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off any fat from the pan, return the pan to medium heat, and add 1/2 Tbs. of the oil. Add the shallot to the pan and cook, stirring, until tender, about 2 minutes. Stir in the vinegar and mustard and cook until the mustard is smooth, 30 seconds to 1 minute. Transfer the mixture to a small bowl and gradually whisk in the remaining 4-1/2 Tbs. oil. Season to taste with salt and pepper.
3. Put the escarole and pancetta in a large bowl and toss with 3 Tbs. of the vinaigrette. Season to taste with salt and pepper. Divide the salad and the potatoes among 4 salad plates and sprinkle with the cheese. Drizzle with the remaining vinaigrette and serve.
4. photo: Scott Phillips
5. From Fine Cooking 101, pp. 22-23
6. September 3, 2009

butter, fingerling potatoes, kosher salt, pancetta, extravirgin olive oil, shallot, red wine vinegar, mustard, freshly ground black pepper, shaved aged

Taken from www.epicurious.com/recipes/member/views/glazed-fingerling-potato-salad-with-pancetta-and-warm-mustard-vinaigrette-50056087 (may not work)