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1
Preheat oven to 400 degrees (I set mine to 350).
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2
Place the vinegar and shallots in a small bowl and set aside.
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3
Scrub the potatoes and slice 1/4-1/3 inch thick.
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4
Place in a large bowl and season with salt and pepper.
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5
Drizzle the potatoes with a little olive oil and toss to coat.
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6
Spread the potatoes in a single layer on a baking sheet and roast until golden and tender approximately 20 minutes.
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7
Turn the potatoes over when they are half cooked.
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8
While the potatoes cook, finish the vinaigrette.
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9
Season the vinegar and shallots with salt & pepper.
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10
Whisk in the mustard until smooth.
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11
Gradually whisk in 2/3 cup of the olive oil in a thin stream.
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12
Taste & correct the seasoning, adding more olive oil if the vinaigrette is too sharp for your taste.
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13
When the potatoes are done, remove from the oven and divide the potatoes into 6 shingled mounds on the baking sheet.
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14
Divide the cheese over the potato stacks being careful to keep the cheese on the potatoes on the potato mounds and not the baking sheet.
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15
Place in the oven for a few moments until the cheese is soft and beginning to melt.
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16
Meanwhile, place the greens in a large bowl and season with salt and pepper.
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17
Drizzle a few tablespoons of the vinaigrette over the greens and toss to coat.
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18
Divide the greens among 6 plates.
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19
(For a full meal, divide among 4 plates).
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20
Using a wide spatula, transfer the potato/cheese stacks to the plates of dressed greens, placing them on top.
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21
Sprinkle the bacon over each and serve immediately.
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22
Enjoy!
