Mixed Greens with Potato Croutons and Tarragon Dressing

Ingredients

 * 9 cups gourmet or mixed salad greens (such as romaine, arugula, watercress, mâche)
 * 3 teaspoons goat cheese

Potato croutons

 * ¼ cup olive oil
 * ⅓ cup very thinly sliced red bell pepper
 * 1 small white onion, very thinly sliced
 * 1 tablespoon balsamic vinegar
 * ½ teaspoon crushed fennel seeds
 * ½ teaspoon seasoned salt
 * dash ground red pepper
 * 1 pound yellow Finn or Idaho potatoes, scrubbed

Tarragon dressing

 * ½ cup raspberry vinegar
 * 2 tablespoons minced shallot
 * 1 tablespoon freshly squeezed lemon juice
 * ½ cup olive oil
 * 1 tablespoon chopped fresh tarragon
 * 1 teaspoon honey

Directions

 * 1) First start with the croutons, preheat the oven to 400°F.
 * 2) Rub 2 cookie sheets with 2 tablespoons of the olive oil.
 * 3) Mix the red pepper, onion, vinegar, remaining olive oil, fennel seeds, salt and ground red pepper together in a medium bowl.
 * 4) Slice the potatoes very thin by hand, or with an adjustable blade slicer, if you have one, and add them to the red pepper, onion, fennel mixture.
 * 5) Toss well to incorporate all the flavors of the seasonings, onions and peppers.
 * 6) Spread the mixture of red pepper, onion, fennel and potato onto the cookie sheets and bake for 15 minutes.
 * 7) Turn them over and bake 5 to 15 minutes more, until the potatoes become crisp and the edges are browned.
 * 8) Whisk the dressing ingredients in a medium bowl until the honey is dissolved and everything is thoroughly mixed.
 * 9) Pour ⅓ cup of the dressing over the greens and toss thoroughly.
 * 10) Arrange on 6 salad plates, and then crumble ½ teaspoon goat cheese over each salad.
 * 11) Garnish with equal portions of the baked potato crouton, red pepper, onion medley.
 * 12) Pour the remainder of the dressing into a small bowl and pass at the table.