I made up this recipe over the weekend and already found myself recreating it on Monday. What you will need:
A mix of greens, such as Boston or Romaine lettuce, radiccio, endive
Boiled red skinned baby potatoes, roughly chopped
One small clove of shallot minced
Good French mustard
Half a lemon, squeezed
A few sprigs of dill
Assemble the greens and chopped boiled potato. Whisk the dressing together and pour over greens. Sprinkle a few more sprigs of dill for presentation.
If you're interested in a non-vegetarian option, take a piece of pancetta, or a few pieces of prosciutto and sautee until crisp. Remove from pan, pat dry, and crumble. Remember to save about a spoonful of the rendered fat to pour in the dressing. Use the crumbled meat and and sprinkle over the salad.