minced fresh herbs (parsley, dill, tarragon or thyme)
extra vingin olive oil
salt and pepper to taste
bulb fennel, quartered, cored and cut into thin strips
fresh baby arugula, stemmed
new potatoes, peeled and diced
of olive oil slowly and whisk until blended. Season with salt and pepper to taste and set aside.
then remove with a slotted spoon and set aside to cool. Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus) Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.
occasionally tossing the potatoes, until tender on the inside and golden brown on all sides. Season lightly with salt and pepper.
the dressing. Add the crispy diced potatoes and toss again. Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.
I tend to like my saladdressingswitha bit more acidanda hint of sweetness and since I don’t usually do creamydressings this wasa bit of adeparture for me, but I have to say I love it and it has become aregular in our weekly meals
PrintWarmPotatoSaladwithCreamyGoat Cheese andCrispyBacon. Next, distribute about three quarters of the goat cheese andcrispybacon over the potatoes (save some of both to garnish the saladlater) and cover withanother double layer of aluminum foil