1. preheat kitchen stove to 180 °C. Place potato quarters on aluminum foil, drizzle with olive oil and turn to the other side in it. Season lightly with salt and season with pepper. Bake for 40 min. until soft and crispy, turning to the other side 1x after 20 min. Cover with foil and keep warm on low heat 2. Fry bacon until crisp and drain on paper towels.
3. melt butter over medium heat. Stir in flour and continue to simmer over low heat, stirring constantly until flour turns a golden color. Set aside.
4. bubble shallots in white wine, meanwhile continue to simmer until liquid is reduced to one-third cup. Stir in the toasted flour and double cream, continue simmering, stir in cheese, a little at a time, simmering until you have a nice smooth mixture. Season well with salt and freshly ground pepper, add more whipped cream if needed, keep warm.
5. Stir through the remaining oil, vinegar, mustard in a baking bowl. Season lightly with salt and pepper. Mix warm chircoree, potatoes, bacon pieces and dandelion or arugula in it.
Form the cheese fondue into large bowls, heap the lettuce on top, or offer both separately.
Our tip: Use bacon with a fine, smoky note!
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