Warm Potato And Fontina Salad

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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

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