Frisee, Escarole, Bacon & Fried-Potato Salad

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3 to 4 small potatoes, peeled, if desired

5 tablespoons extra-virgin olive oil

1/2 to 1 teaspoon kosher or sea salt, or to taste

2 teaspoons red wine vinegar

1 teaspoon vinegar balsamic, apple balsamic if possible (see Note)

1/4 teaspoon freshly ground black pepper

2 cups frisee, pale inner leaves only, torn into bite-size pieces

2 cups escarole, pale inner leaves only, torn into bite-size pieces

4 strips of thick bacon, fried

Optional garnishes:

-- Toasted walnuts

-- Toasted crouton topped with goat cheese and broiled

-- Gruyere cubes

-- Poached egg

-- Homemade garlic croutons

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