Frisee-and-Potato Salad

• 1 large baking potato
• 2 tablespoons mustard seeds
• 1/2 cup extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• Salt
• Pepper
• 2 teaspoons nutritional yeast
• 6 ounces frisee, white and light green parts only, torn into bite-size pieces (8 cups)
• 2 tablespoons chopped chives
• 1/2 cup finely grated cauliflower

1. Preheat the oven to 425.
2. Wrap the potato in foil and bake for about 1 hour, until tender.
3. Let the potato cool, then cut into 1/2-inch dice.
4. Meanwhile, in a medium saucepan of boiling water, cook the mustard seeds for 5 minutes.
5. Remove from the heat and let stand for 5 minutes.
6. Drain well.
7. Wipe out the saucepan and heat 2 tablespoons of the olive oil in it.
8. Add the shallots and garlic and cook over moderately high heat, stirring, until lightly browned, about 3 minutes.
9. Remove from the heat and whisk in 1/4 cup of the olive oil, then whisk in the vinegar, mustard and mustard seeds.
10. Season with salt and pepper.
11. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
12. Add the diced potato and cook over moderately high heat, stirring occasionally, until browned and crisp in spots, about 7 minutes.
13. Season with salt and pepper and sprinkle with the nutritional yeast.
14. In a large bowl, toss the potato with the frisee, chives and half of the dressing; season with salt and pepper.
15. Transfer the salad to a platter and sprinkle the cauliflower on top.
16. Serve the remaining dressing on the side.

baking potato, mustard seeds, extravirgin olive oil, shallots, garlic, sherry vinegar, mustard, salt, pepper, nutritional yeast, only, chives, cauliflower

Taken from www.foodandwine.com/recipes/frisee-and-potato-salad (may not work)