On a large platter, arrange torn Cardinale lettuce leaves and top with freshly chopped, seeded tomatoes; boiled, chilled and julienned Fingerling Russian Banana potatoes; and an ample topping of crumbled, cooked bacon. In a small bowl, whisk together one part red wine vinegar with three parts olive oil, a teaspoon of Dijon mustard, ½ teaspoon sugar, a teaspoon of chopped shallots and freshly ground pepper and coarse salt to taste. Dress the salad with this zesty vinaigrette (or use a traditional Russian dressing of mayonnaise, ketchup, pickle relish and a squeeze of lemon juice).