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Categories:
new potatoes garlic fresh rosemary fresh sage salt olive oil shallot cider vinegar mustard baby spinach coarse stems discarded tomatoes cheese
Viewed: 39 - Published at: 7 years agoIngredients
- 2 lb new potatoes, cut into bite-size pieces
- 1 large garlic clove, finely chopped
- 2 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh sage, chopped
- Salt and pepper
- 7 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 3/4 lb baby spinach coarse stems discarded
- 1 container grape tomatoes
- 1/4 cup finely grated Asiago cheese
Method
- Preheat oven to 450°F.
- Roast potatoes:
- Toss potatoes with garlic, fresh herbs, 2 tablespoons oil, and salt and pepper to taste.
- Arrange spuds in 1 layer in an oiled shallow (1-inch) baking pan. Roast until golden and cooked through, about 35 minutes or more. Let cool.
- Make salad:
- Whisk together shallot, vinegar, mustard, salt and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes and enough vinaigrette to coat.
- Sprinkle asiago over salad and serve.
- Enjoy!
