Scallop, Potato & Pancetta Salad Gelson's

Ingredients

• ½ lb fingerling potatoes
• Kosher salt, to taste
• 3 Tbsp grapeseed oil
• 2 oz diced pancetta
• 1 Tbsp Gelson’s 100% California extra virgin olive oil
• 8 large sea scallops
• 1 garlic clove, smashed
• 2 Tbsp unsalted butter
• 1 Belgian endive, cut into 1 ½” pieces
• 2 lightly packed cups baby spring mix
• 1 sweet-tart apple, sliced into thin wedges and halved
• ¼ cup crème fraîche
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp apple cider vinegar
• ⅛ tsp honey
• 2 Tbsp minced chives