Ingredients
Salad:
Arugula or any mixed greens
few peices of bacon per person
Dressing:
1/4 cup red wine vinegar
1 tbsp dijon mustard
2 shallots, chopped
salt & perpper
approximately 1/2 cup olive oil or until emulsafied
Fingerling Potatoes:
approximately 5 potatoes per person
olive oil to coat
salt & pepper
1 tsp herb de provence
Tomatoes: only if in season
few tomatoes, chopped
3 tbsp balsamic vinegar
salt & pepper
Preparation
Preheat oven to 350 degrees.
For the dressing, place red wine vinegar in a measuring cup. Whisk in mustard, salt and pepper until smooth. Slowly stream in olive oil while whisking until emulsified. Add chopped shallot and set aside.
Chop the fingerling potatoes into bite size pieces and place in a dish. Pour in olive oil to coat. Add herb de provencce, salt and pepper and mix well. Place on a cookie sheet and cook for 20 minutes, or until golden.
Chop tomatoes and place in a glass bowl. Add salt, pepper, and balsamic vinegar. Set aside.
Cook bacon until crisp. Drain and set aside.
To assemble, place the arugula in a salad bowl. Add dressing to coat. Place into individual salad bowls. Top with chopped tomatoes, crumbled bacon and fingerling potatoes. Enjoy!
