Recipes Warm Potato and Fontina Salad Be the first to rate & review! For this luxurious first-course salad, imported Fontina cheese is tossed in the skillet with sautéed potatoes and served over watercress. More Terrific Salads By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 4 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 Directions In a small skillet, bring the vinegar, peppercorns, allspice, juniper berries, bay leaf and clove to a boil. Remove from the heat, add the shallot and let cool. Strain the vinegar; reserve the shallot and 1 tablespoon plus 1 teaspoon of the vinegar. In a small bowl, whisk the reserved vinegar with the mustard and 3 tablespoons of the oil. Season with salt and pepper. Steam the potatoes over boiling water until still slightly firm, about 10 minutes. Let cool; cut each one into 6 wedges. Heat the remaining 2 tablespoons of oil in a large cast-iron skillet. Add the potatoes and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes. Remove from the heat. Top the potatoes with the Fontina and let melt. Add 2 tablespoons of the vinaigrette to the skillet and swirl to coat. In a large bowl, toss the reserved shallot slices with the watercress and the remaining vinaigrette. Transfer the salad to a platter, top with the potatoes and cheese and serve at once. Rate it Print