¼ tsp Kosher salt and freshly ground black pepper, to taste
Vinaigrette:
⅓ cup white balsamic vinegar
1 small shallot, minced
2 tsp Dijon mustard
½ cup extra-virgin olive oil
½ tsp Kosher salt and freshly ground black pepper, to taste
Salad:
2 lbs fingerling potatoes, halved lengthwise
½ tsp Kosher salt and freshly ground black pepper, to taste
1 pint cherry tomatoes, halved
1 head iceberg lettuce, quartered and thinly sliced crosswise
½ cup fresh basil, chiffonade
6 oz thick-sliced bacon, cooked and crumbled
Instructions
To make the dressing, whisk together all of the ingredients in a medium bowl. Refrigerate until ready to use.
To make the vinaigrette, whisk together the vinegar, shallow and mustard in a medium bowl. Slowly whisk in the oil. Add salt and pepper; whisk again and set aside.
Bring a large saucepan filled with water to a rolling boil. Add the potatoes to a large sauce pan and cover with 1-2 inches of water. Place saucepan over high heat and bring to a boil; cook for 4-5 minutes; drain and rinse with cold water. Drain well and transfer to a lined baking sheet to cool and dry.
Toss the cherry tomatoes with ¼ cup of the vinaigrette, salt and pepper; set aside.
Prepare a medium-high (400 to 475 degrees F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with ¼ cup of the vinaigrette, salt and pepper. Place potatoes cut side down and grill 3-4 minutes before flipping and cooking an additional 3-4 minutes.
In a large bowl, toss the lettuce with the basil. Drizzle with about ½ cup of the vinaigrette. Top with the potatoes and tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and serve with any remaining vinaigrette on the side.
Notes
Recipe ever so slightly adapted from Fine Cooking (link no longer available)