- 1 1/2 lb small boiling potatoes, cut into wedges
- 1 large garlic clove, finely chopped
- 7 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/2 tablespoons Sherry vinegar or red-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 3/4 lb mixed greens such as frisée (French curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded
- 3 tomatoes, halved horizontally, seeded, and cut into thin wedges
- 1/4 cup finely grated Parmigiano Reggiano
- Preheat oven to 450°F.
- Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
- Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
- Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
- Sprinkle remaining Parmigiano Reggiano over salad and serve.