For the vinaigrette, in a screw top jar combine 2/3 cup extra-virgin olive oil, 1/3 cup sherry vinegar and teaspoon of sugar . Cover and shake to combine. Season to taste with salt and pepper. Set aside.

Cut bacon into 1/2-inch pieces. Cook in a skillet until crisp; drain on paper towels. Set aside.

To roast the potatoes and mushrooms: Preheat oven to 400°F. Grease a 15x10x1-inch baking pan or line with parchment paper. Brush the potato slices lightly with 1 tablespoon of the olive oil. Season with salt & pepper. Roast uncovered for 10 minutes. Meanwhile, toss the mushrooms with the remaining olive oil. Season with salt & pepper. Add the prepared mushrooms to the other end of the baking sheet. Roast for 15 minutes more or until the potatoes are tender and slightly caramelized.

While the vegetables are roasting, make the fondue: In a medium saucepan, combine the wine and shallots. Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup. Stir together butter & flour; add to the wine mixture. Stir in the cream. Cook and stir over medium heat until bubbly. Reduce heat to medium-low. Gradually add the cheese, stirring after each addition until fully melted. Remove from heat.

Just before serving, build the individual salads. Place the potatoes, mushrooms, arugula & endive in a large bowl and drizzle some vinaigrette over the combo. Divide the warm cheese among 6 individual salad plates. (If you prefer less fondue on each plate, save the extra for crusty bread dipping.) Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.