Preparation

• 把土豆和2汤匙。盐在4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain and rinse with cold water until cool.
• Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.
• In a small bowl, whisk the oil, vinegar, and honey. Season to taste with salt and pepper. Toss the escarole with 1/3 cup of the vinaigrette, then brush both sides of the onion with some of the vinaigrette. Let sit for 10 minutes.
• Pat the potatoes dry with paper towels, if necessary. Brush both sides with oil and season well with salt and a little pepper.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the escarole cut side down without flipping until nicely marked, 4 to 5 minutes. Grill the onion, flipping once, until tender, 5 to 6 minutes. Grill the potatoes, flipping once, until tender and nicely marked, 4 to 5 minutes. Transfer the potatoes to a medium bowl and toss with enough of the pesto to coat well.
• Arrange the potatoes, onion, escarole, and peppers on a platter or divide among plates. Dollop with some of the remaining pesto, and sprinkle with the pine nuts. Serve any remaining vinaigrette and pesto on the side.