Place potatoes on foil lined baking sheet and drizzle with olive oil and season with salt and pepper. Toss potatoes with fingers to coat with oil and seasonings. Roast for 30 minutes at 400 degrees or until done.
Meanwhile cook pecans over medium low heat in a skillet with butter, brown sugar and salt. Cook and stir until caramelized and starting to brown, about 5 minutes. Remove to a sheet of wax paper to cool.
Place greens in a large salad bowl. Toss greens with warm potatoes, crumbled bacon, pecans and cheese. Add dressing to taste. Serves 4