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Warm potato salad with goat cheese
Preparation
25 to 30 minutes
Cooking time
25 minutes
Servings
6
Ingredients
- 600 g (1 1/4 lb) red new potatoes, cut into quarters
- 30 ml (2 tbsp) vegetable oil
- Salt and freshly ground black pepper
- 150 g (5 oz) smoked bacon, diced
- 1 package of 285 g (10 oz) of fresh spinach, rinsed, stems removed
- 1/2 bunch of green onions, thinly sliced
Vinaigrette:
- 1 large French shallot, finely chopped
- 2 small garlic cloves, minced
- 30 ml (2 tbsp) vegetable oil
- 75 ml (5 tbsp) wine vinegar
- 30 ml (2 tbsp) Dijon mustard
- 1/2 bunch of fresh tarragon, stems removed, chopped, or 5 ml (1 tsp) dried tarragon
- Salt and freshly ground black pepper
Topping:
- 30 g (1 oz) pine nuts, dry-toasted
- 100 g (3 1/2 oz) unripened goat cheese, crumbled
Preparation
- Preheat the oven to 190°C (375°F)
- In a salad bowl, mix together the potatoes and the vegetable oil.
- Season with salt and pepper. Stir well.
- Spread the potatoes on a baking sheet.
- Cook in the oven for 25 to 30 minutes. Flip the potatoes halfway through the cooking time.
- In a bowl, place all the vinaigrette ingredients. With a whisk, whip to emulsify.
- In a skillet, sauté the diced bacon over medium-high heat.
- Once the diced bacon is browned, remove from the skillet. Set aside on paper towel.
- Remove the excess fat from the skillet and cook the spinach until translucent. Set aside.
- In a salad bowl, place the potatoes, spinach, diced bacon and green onions.
- Add the vinaigrette. Stir well.
- Divide the salad between 6 plates.
- Sprinkle each serving with pine nuts and goat cheese.
- Serve immediately.
