One Pan Tartiflette With Bitter Lettuces and Pear Salad

Ingredients

• 8 ounces smoked bacon, diced
• 2 medium yellow onions, diced (about 2½ cups)
• 2 garlic cloves, finely grated or minced
• 1 tsp. finely chopped fresh thyme leaves
• Pinch of freshly grated nutmeg
• 2 pounds Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5½ cups)
• ¾ cup dry white wine (or use chicken or vegetable stock)
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 10 ounces soft cow’s-milk cheese with bloomy rind, such as Camembert or Brie
• ½ cup crème fraîche
• 4 tsp. sherry vinegar or apple cider vinegar, plus more to taste
• ¼ tsp. kosher salt, plus more to taste
• Large pinch of freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 to 4 cups mixed bitter lettuces, such as endive, radicchio, frisée, or arugula
• 1 large ripe pear, cored and thinly sliced lengthwise
• ½ cup fresh parsley leaves

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