Spinach Salad with Roasted Fingerling Potatoes and Goat Cheese
by Irene Vlach
Ingredients
- 2 Tbsp vinaigre, vin rouge
- 1 tsp dijon
- sel
- poivre
- 6 Tbsp huile d'olive
- 1/3 cup echalotte, hachee
- 1/2 lb fingerling potatoes, rouges ou jaunes
- 1 1/2 Tbsp huile d'olive
- sel
- poivre
- 4-5 cups epinards, baby
- 2 oz fromage de chevre, mou
Instructions
Dressing: Whisk together vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper. Whisk in the olive oil and add the shallots.
Salad: Scrub potatoes, slice lengthwise in half and then in half again to form wedges about 1/2" or more thick. Drizzle potatoes with olive oil, sprinkle generously with salt and pepper, then toss gently. Roast until golden and tender, about 20'. Remove and cool 3-4'. Tranfer potatoes to a salad bowl and toss with half the dressing. Add spinach and toss again, adding just enough additional dressing to coast the leaves lightly. Sprinkle with goat cheese.
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