Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette

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1 pound (about 12) red-skinned boiling potatoes

3 cups (about 1 pound) diced slab bacon

2 tablespoons minced garlic

1/2 cup chopped shallots

6 tablespoons packed light brown sugar

6 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

6 tablespoons freshly squeezed orange juice

1/2 head frisee (curly endive), well washed and torn into pieces

4 cups mixed salad greens (mesclun), or a mixture of at least 3 lettuces such as red leaf, Romaine, endive, radicchio, arugula, frisee, watercress or Boston

4 teaspoons chopped chives

2 plum tomatoes, seeded and diced

1/2 English cucumber, peeled, halved lengthwise, sliced into half-moons

2 celery ribs, sliced 1/4 inch thick

6 ounces fresh, mild goat cheese, crumbled

Croutons, recipe follows

Croutons:

16 to 20 baguette slices, 1/4 inch thick

3 tablespoons garlic oil, or olive oil mixed with 1 minced garlic clove

1/4 cup freshly grated Parmesan

Freshly ground black pepper