1 (12 oz.) package Zeigler Bacon, cooked and crumbled

1 lb. Red Bell Pepper

1 1/2 lbs. Small Red New Potatoes

1 1/2 T. Salt

1 T. Fresh Lemon Juice

1/2 c. Olive Oil

2 T. Green Onion, chopped

Ground Pepper

1 - 2 bunches Chicory, leaves separated and chilled

Roast whole bell peppers for 5 - 6 minutes. Rinse in cold water. Pull off the loose skin and remove the core, seeds and ribs. Slice the peppers into long, thin strips and set aside. Meanwhile, place potatoes in a sauce pan with water and 1 tsp. salt. Bring to a boil, reduce heat slightly, cover and cook 25 - 30 minute or until tender. In a small bowl, stir together lemon juice and the remaining 1/2 tsp. salt until salt dissolves. Add the olive oil, green onion, and pepper to taste and whisk together until well mixed. To serve, divide the chicory among 6 - 8 salad plates or place in a large bowl. Cut the potatoes into thick slices and arrange atop the lettuce. Top with red pepper strips. Whisk dressing again and drizzle over salad; top with bacon and serve.