Baby Spinach with Balsamic Roasted Potatoes and Sweet Dijon Vinaigrette - Plan to Eat

Name: Baby Spinach with Balsamic Roasted Potatoes and Sweet Dijon Vinaigrette - Plan to Eat
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Ingredients Original Ingredients = Serves 2 Scaled Ingredients = Serves 2 Display units in Metric Serves Change Yields 2 servings originally 2 servings 4smallred potatoes (about 12 ounces) cut into 3/4-inch cubes1tablespoonextra-virgin olive oil 1teaspoonbalsamic vinegar Kosher salt and freshly ground pepper 8ouncesthick-cut hickory smoked bacon 1(10-ounce) packagecremini mushrooms sliced1(6-ounce) bagbaby spinach washed and dried thoroughly1⁄2smallsweet onion sliced1⁄4cup smallchunks Parmesan cheese Vinaigrette:1⁄4cupbalsamic vinegar 1tablespoonhoney 1tablespoonDijon mustard 1small clovegarlic minced1⁄4cupextra-virgin olive oil Kosher salt and freshly ground pepper Save; 4smallred potatoes (about 12 ounces) cut into 3/4-inch cubes1tablespoonextra-virgin olive oil 1teaspoonbalsamic vinegar Kosher salt and freshly ground pepper 8ouncesthick-cut hickory smoked bacon 1(10-ounce) packagecremini mushrooms sliced1(6-ounce) bagbaby spinach washed and dried thoroughly1⁄2smallsweet onion sliced1⁄4cup smallchunks Parmesan cheese Vinaigrette:1⁄4cupbalsamic vinegar 1tablespoonhoney 1tablespoonDijon mustard 1small clovegarlic minced1⁄4cupextra-virgin olive oil Kosher salt and freshly ground pepper

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Prep Time: 20

Cook Time: 60

Total: 80

Baby Spinach with Balsamic Roasted Potatoes and Sweet Dijon Vinaigrette - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 2 Scaled Ingredients = Serves 2 Display units in Metric Serves Change Yields 2 servings originally 2 servings 4smallred potatoes (about 12 ounces) cut into 3/4-inch cubes1tablespoonextra-virgin olive oil 1teaspoonbalsamic vinegar Kosher salt and freshly ground pepper 8ouncesthick-cut hickory smoked bacon 1(10-ounce) packagecremini mushrooms sliced1(6-ounce) bagbaby spinach washed and dried thoroughly1⁄2smallsweet onion sliced1⁄4cup smallchunks Parmesan cheese Vinaigrette:1⁄4cupbalsamic vinegar 1tablespoonhoney 1tablespoonDijon mustard 1small clovegarlic minced1⁄4cupextra-virgin olive oil Kosher salt and freshly ground pepper Save4smallred potatoes (about 12 ounces) cut into 3/4-inch cubes1tablespoonextra-virgin olive oil 1teaspoonbalsamic vinegar Kosher salt and freshly ground pepper 8ouncesthick-cut hickory smoked bacon 1(10-ounce) packagecremini mushrooms sliced1(6-ounce) bagbaby spinach washed and dried thoroughly1⁄2smallsweet onion sliced1⁄4cup smallchunks Parmesan cheese Vinaigrette:1⁄4cupbalsamic vinegar 1tablespoonhoney 1tablespoonDijon mustard 1small clovegarlic minced1⁄4cupextra-virgin olive oil Kosher salt and freshly ground pepper

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Instructions

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Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil, balsamic vinegar, and season with salt and pepper. Spread in a single layer on a foil-lined baking sheet and roast until well browned and crisp, about 30 minutes. Let cool slightly.Meanwhile, in a large skillet over medium heat, cook the bacon until very crispy. Transfer the bacon to a paper towel-lined plate to drain and then crumble and set aside. Discard all but 2 tablespoons of the bacon fat. Increase the heat to medium high and add the sliced mushroom. Cook until browned and tender and then season with salt and pepper.For the vinaigrette: Whisk together the balsamic vinegar, honey, Dijon, and garlic in a bowl. Whisk in the oil in a slow steady stream until an emulsion forms, then season with salt and pepper.To assemble the salad, place the baby spinach leaves in a very large bowl and top with the crumbled bacon, sauteed cremini mushrooms, roasted potatoes, sliced onion, and Parmesan cheese. Dress lightly with vinaigrette, using about half, and toss to combine. Serve the extra vinaigrette on the side.