Friday Night Salad

18 ingredients
1 steps

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

Directions

  1. 1
    {"0":"Preheat oven to 350 degrees.","2":"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.","4":"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.","6":"Chop tomatoes and place in a glass bowl. Add salt, pepper, and balsamic vinegar. Set aside.","8":"Cook bacon until crisp. Drain and set aside.","10":"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!"}

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