Make the dressing: in a small bowl, whisk the Colavita White Wine vinegar, dijon mustard, and 1/4 tsp. salt. Whisking constantly, slowly pour in the remaining 4 Tbs. olive oil to form a thick dressing. Set aside. Dressing can be made ahead and stored in an airtight container in the fridge.

Position a rack in the center of the oven and heat the oven to 400°F.

Line a baking sheet with parchment paper and place the strips of bacon on the parchment. Roast in the oven until your bacon is cooked and crispy, about 7 minutes. Remove from the oven and cool. Once cool, slice the bacon into ½” pieces.

On another large rimmed baking sheet, toss the potatoes with 1 tbsp Colavita olive oil and 1/2 tsp. salt. Roast, tossing occasionally, until golden brown and tender, about 20 minutes.

Meanwhile, blanch the green beans. Bring a medium pot of water to boil. Add ½ tsp salt and the green beans. Boil for 4 minutes, drain.

Pour half of the dressing directly over the hot potatoes on the baking sheet. Toss until the potatoes absorb the dressing.

Transfer the potatoes to a large salad bowl.

Add the watercress, green beans and bacon and toss, adding 2 more tablespoons of the dressing if needed.

Season to taste with additional salt and pepper. Serve with the remaining dressing on the side.