Serves 4 as main course or 6 as first course or side salad

Vinaigrette (makes about ¼ cup):

½ small garlic clove, mashed to a paste or minced

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

Salad:

1 pound small fingerling potatoes, cleaned

3 tablespoons extra virgin olive oil

½ thin baguette (8 ounces), thinly sliced

8 slices of bacon

1 bag (8 ounces) field greens

1.       To make vinaigrette: Place garlic in a small bowl.  Blend in mustard and vinegar.  Slowly add oil in a stream, whisking to emulsify.  Season to taste with kosher salt and freshly ground pepper.

2.       To make salad:  Fill a large pot with salted water.  Add potatoes and bring to a boil.  Reduce heat and simmer until potatoes are fork tender, 8 to 10 minutes.  Drain and keep warm.

3.       In a large skillet over medium heat, warm oil until a few water droplets sizzle in pan.  Cook bread slices, stirring often, until golden brown and crisp, about 4 minutes.  Using a slotted spoon, transfer croutons to a paper towel-lined plate to drain.

4.        In same pan, cook bacon, turning as needed, until crisp, 3 to 4 minutes.  Transfer bacon to a paper towel-lined plate to drain; keep warm.

5.       Place warm potatoes in a large salad bowl and add vinaigrette to taste.  Toss to coat well.  Add field greens and toss gently.  Tear bacon into 1-inch pieces and add to salad along with croutons.  Serve immediately.