Recipe for Frisee and Roasted-Potato Salad 
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Yield:
10
Ingredients:
Amount Ingredient
1/2 lb small boiling potatoes cut into wedges
1 lrg garlic clove finely chopped
1/4 cup olive oil plus
2 tbl olive oil
Salt to taste
Freshly-ground black pepper to taste
1 x shallot finely chopped
1/2 tbl Sherry vinegar
(or red-wine vinegar)
1/2 tsp Dijon mustard
1 tsp kosher salt
3/4 lb mixed greens stems discarded
(such as frisee [French curly endive], mizuna, baby spinach, and mesclun)
3 x tomatoes halved horizontally,
seeded, and cut into thin wedges
Instructions:
Instructions: Preheat oven to 450 degrees.

Roast potatoes: Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper, to taste.

Arrange wedges in 1 layer in an oiled shallow baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.

To make the salad: Whisk together shallot, vinegar, mustard, salt, and pepper, to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, 3 tablespoons of Parmigiano-Reggiano, and enough vinaigrette to coat.

Sprinkle remaining Parmigiano-Reggiano over salad and serve.

This recipe yields 10 servings.

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