Name: Warm Frisée Salad with Fingerlings and Bacon
Yield: Makes 6 Servings
Ingredients: 1 pound small fingerling potatoes, unpeeled; 4 tablespoons extra-virgin olive oil, divided; 1 tablespoon fresh thyme leaves; 1 teaspoon chopped fresh thyme; 1 teaspoon salt; 8 cups bite-size pieces frisée leaves (about 2 large heads); 4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded; 1 cup fresh Italian parsley leaves; 3 tablespoons Sherry wine vinegar; 12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces; 1/4 cup sliced shallots

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