Warm Potato and Fontina Salad

Ingredients

• 2 tablespoons red wine vinegar
• 4 whole black peppercorns
• 2 whole allspice berries
• 2 juniper berries
• 1 bay leaf
• 1 whole clove
• 1 shallot, thinly sliced
• 2 teaspoons whole grain mustard
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 1 pound small Yukon Gold potatoes
• 4 ounces imported Fontina cheese, sliced
• 2 bunches watercress, tough stems discarded

Steps

1. Boil vinegar, peppercorns, allspice, juniper, bay leaf and clove in a small skillet. Take off the heat, add shallot and cool. Strain, saving the shallot and 1 tablespoon plus 1 teaspoon vinegar. Whisk that vinegar with mustard and 3 tablespoons oil in a small bowl, then season with salt and pepper.
2. Steam potatoes over boiling water until still slightly firm, about 10 minutes. Cool and cut each into 6 wedges.
3. Heat the remaining 2 tablespoons oil in a large cast-iron skillet. Cook the potatoes over moderate heat, turning once, until golden and cooked through, about 10 minutes. Remove from heat, lay Fontina on top and let melt. Add 2 tablespoons vinaigrette and swirl to coat.
4. Toss reserved shallot, watercress and remaining vinaigrette in a large bowl. Transfer to a platter, add the potatoes and cheese on top and serve immediately.