For the vinaigrette, place oil, shallots and garlic in a saucepan over medium-low heat. Cook, stirring constantly, until onions are soft and sweet, about 30 minutes. Add the 'nduja and cook, breaking down the sausage, until the fat is rendered and pieces are small, about 15 minutes. Deglaze with the vinegar and season with salt and pepper.
Meanwhile, for the Crispy Fingerling Potatoes, in a large cast iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the cooked potatoes and pan-roast until browned and crispy, tossing frequently for about 5 minutes. Season with salt and then transfer to a paper towel to drain.
In a mixing bowl, toss potatoes with enough vinaigrette to coat, reserving any leftover vinaigrette for another use, such as spreading on toasted bread or adding to pasta sauce. Arrange potatoes on a serving platter and garnish with parmesan ribbons and chives.
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