Warm Potato and Fontina Salad
Ingredients
- 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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