50 ml cider vinegar 1/4 cup
25 ml tarragon vinegar 2 tbsp
10 ml dijon mustard 2 tsp
salt & pepper to taste
150 ml olive oil 2/3 cup
50 ml shallots, minced 1/4 cup
50 ml fresh parsley, minced 4 tbsp
2 kg small new red potatoes, unpeeled 4 lb
green or red leaf lettuce leaves
125 ml blue cheese, crumbled 1/2 cup
125 ml whipping cream 1/2 cup
12 slices bacon, cooked crisp & crumbled
45 ml onions, finely chopped 3 tbsp
Mix vinegars, mustard, salt and pepper in small bowl. Whisk in oil in thin stream. Whisk in shallots and minced parsley. Set aside.
Steam or boil potatoes until just tender. Cool slightly. Cut into 1/4 inch (.5 cm) slices. Place in large bowl. Gently mix 1/2 cup (125 ml) dressing into potatoes.
Line large platter with leaf lettuce leaves. Top with rows of potatoes. Whisk cheese and cream into remaining dressing. Spoon over potatoes. Top with bacon and chives. Serve warm or at room temperature.
Serves 8