Preheat the oven to 400°.

Slice 1/4" off the top of both heads of garlic. Put the heads of garlic on heavy duty foil and drizzle lightly with 2 teaspoons of the olive oil and season with salt and pepper. Wrap up and put on cookie sheet. Add the fingerling potatoes to the same sheet and drizzle with the remaining oil, giving a toss and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.

Open the packets of garlic and cool. When the potatoes have cooled enough to handle, slice in half lengthwise and set aside.

When the garlic has cooled enough, squeeze all the garlic in a small bowl.

To make the dressing, pour the buttermilk,sour cream and garlic into a food processor and add a pinch each of salt and pepper. Blend until smooth. (I used a stick blender and you maybe be able to do it with a whisk since the garlic is so soft.)

Add the arugula, romaine, radishes and potatoes to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together. Add the cheese and the bacon right before serving and toss again.

Bacon--I put the 8 pieces on rimmed cookie sheet lined with foil and bake at 400° for8-10 minutes until crisp. Once it cools crumble and set aside.