Warm Potato and Wild Mushroom Salad

4 to 6 servings
Ingredients:

• 2 bay leaves
• 4 large Idaho potatoes, peeled and cut into uniform medium dice (about 4 cups)
• ¹/₄ cup finely chopped shallots
• 4 cloves garlic, roasted and finely chopped
• ¹/₄ cup sherry wine vinegar
• ¹/₄ cup grapeseed oil or other bland vegetable oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon finely chopped fresh thyme leaves
• 1 cup fresh shiitake mushrooms, stemmed and very thinly sliced
• 8 ounces angel hair pasta, broken into thirds
• ¹/₄ cup chopped fresh chives
• Salt and freshly ground black pepper, to taste
• 3 to 4 ¹/₂ cups lamb's lettuce (mâche)
• 2 to 3 ounces aged goat cheese, shaved (optional)

Bring a medium saucepan of salted water with the bay leaves to a boil over high heat. Add the potatoes, reduce the heat to medium, and cover. Cook until tender, 5 to 10 minutes. Drain the potatoes and return to the pan to cool while you prepare the dressing

Combine the shallots, garlic, vinegar, oil, lemon juice, honey, and thyme in a small bowl and beat with a fork to blend. Add the dressing and the sliced wild mushrooms to the potatoes in the pan and toss gently but thoroughly to combine.

Set the pan over medium=low heat and heat the mixture just until warmed through, about 3 minutes. Remove from the heat and gently stir in the chives. Remove the bay leaves and season with salt and pepper.

Divide the lettuce among individual serving bowls. Top with potato salad and drizzle any pan juices over top of each serving. Garnish with the goad cheese shavings, if desired.