One “date night” my dear friend Donna and I decided to surprise our husbands with a cooking class at Sur La Table. The guys were not too thrilled until they saw the menu and found out they got to eat what they made. One of the dishes we prepared that night was this Warm Spinach and Potato Salad with Bacon Vinaigrette. Recently I served it as a side dish with my Butterflied and Marinated Leg of Lamb and it was a delicious combination of flavors!
Recipe from Sur la Table Cooking Class.
Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
Transfer to a medium bowl and cover to keep warm.
Cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
Add the potatoes to the skillet and toss to coat with dressing.
Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
Taste and adjust seasonings once more with salt and pepper.
Prepare through Step 9 above and set aside. When time to serve, warm the dressing in the skillet and proceed with Steps 10 – 14.