Roasted Potato Salad With Spinach And Tomatoe Recipe

Ingredients

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

Preparation

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!