Warm potato and fontina salad

Delight your taste buds with our warm potato and fontina salad. This culinary masterpiece combines the richness of fontina cheese with tender potatoes for a flavorful experience.

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
• 450g small Yukon Gold potatoes
• 110g imported Fontina cheese, sliced
• 2 bunches watercress, tough stems discarded

Instructions:

1. In a small pan, heat up the vinegar, peppercorns, allspice, juniper berries, bay leaf, and clove until it starts boiling. Take it off the heat, mix in the shallot, and let it cool down. Sieve the vinegar; keep the shallot and 1 tablespoon plus 1 teaspoon of the vinegar aside. In a tiny bowl, combine the reserved vinegar with the mustard and 3 tablespoons of the oil. Season with salt and pepper.
2. Cook the potatoes by steaming them over boiling water until they are still slightly firm, which should take around 10 minutes. Allow them to cool down before cutting each one into 6 wedges.
3. Warm up the remaining 2 tablespoons of oil in a large cast-iron skillet. Put the potatoes in and cook over medium heat, flipping them once, until they are golden and fully cooked, approximately 10 minutes. Take the skillet off the heat. Sprinkle the Fontina cheese over the potatoes and let it melt. Pour 2 tablespoons of the vinaigrette over the skillet and swirl it around to coat everything.
4. In a big bowl, mix the reserved shallot slices with the watercress and the rest of the vinaigrette. Move the salad to a serving platter, place the potatoes and cheese on top, and serve immediately.

Summary:

• Calories: 1494 kcal
• Fat: 105 g
• Protein: 46 g
• Carbs: 101 g
• Potassium: 3035 mg
• Magnesium: 201 mg