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1
Put potatoes in a saucepan and cover with cold water.
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2
Cover the pan and bring to a boil over high heat.
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3
Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
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4
While the potatoes are cooking, make the dressing.
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5
In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes.
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6
Turn off the heat and pour off the fat into a glass-measuring cup.
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7
Remove the bacon from the pan and let drain on paper towels.
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8
In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes.
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9
Add the brown sugar and cook, stirring, until dissolved.
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10
Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice.
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11
Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth.
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12
Season to taste with salt and pepper.
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13
Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces.
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14
Divide in roomy serving bowls.
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15
In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery.
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16
Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls.
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17
Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
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18
For the croutons, preheat to 350 degrees.
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19
Arrange the bread slices on a baking sheet and brush the tops with garlic oil.
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20
Bake 10 to 12 minutes, until golden.
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21
Remove from the oven and immediately sprinkle with cheese (if using) and pepper.
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22
Cover with foil to keep warm.
