Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette
1 1/4 lb. new red potatoes, (about 10 small), scrubbed
3 tsp salt
1/2 lb. bacon, chopped
2 cups chopped yellow onions
3/4 tsp freshly ground black pepper
1 cup walnut pieces
2 tsp chopped garlic
1/4 cup balsamic vinegar
1/2 cup walnut oil (I used peanut oil)
One 10 oz. bag fresh spinach, thoroughly washed and trimmed of tough stems
1/4 lb. Maytag blue cheese, crumbled
Put the potatoes in a large saucepan and add enough water to cover them. Add 1 teaspoon of the salt and bring to a boil. Let the potatoes boil until they are fork tender, about 10 minutes. My potatoes took way longer than 10 minutes to cook! Drain. Quarter the potatoes and put them in a salad bowl. Set aside.
Cook the bacon in a large saute pan over medium-high heat until slightly crisp, about 10 minutes. Add the onions, another teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring until the onions are wilted and lightly golden, about 5 minutes. Add the walnuts and cook another 5 minutes, stirring often.
Remove from the heat. Add the garlic and stir the mixture for about 30 seconds. Add the vinegar and oil and mix well. Add 1/2 cup of the dressing mixture and 1/2 teaspoon of the salt to the potatoes and gently toss to coat evenly. Transfer the potatoes to another bowl and set aside. To the salad bowl, add the spinach, the remaining 1 1/2 cups of the dressing, and the remaining 1/2 teaspoon salt and pepper. Toss to coat the leaves evenly.
Divide the spinach into ten equal portions and mound in the center of each plate. Sprinkle each with equal portions of the cheese. Arrange four potato quarters around each mound. Serve immediately. I arrange the whole thing in a big bowl; it looked nice, it impressed the guests, and it was way more practical than dividing it up on a buncha little plates!
Source: Emeril's Creole Christmas
Submitted by Laura S.
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