This twist on potatoes will surprise your mouth and your family. The tender fluffy potatoes when cut into absorb the vinaigrette and are a wonderful match with the roasted radishes and spinach. Whether a side dish or a vegetarian main, you will love this.
11ozBaby Spinachwashed with some water clinging to leaves
2clovesgarlicminced
Blue Cheese Vinnaigrette
2tbspWine VinegarRed or White
1tbspLemon Juice
1tbspParsleyFresh, chopped
3tbspCanola Oil
1/3cupBlue Cheesecrumbled
PinchPepper
Instructions
Blue Cheese Vinnaigrette
In a bowl, whisk together vinegar, lemon juice, parsley and oil to combine. Stir in cheese and pepper. Refrigerate until ready to use.
Salad
Preheat oven to 425ºF (220ºC).
Spread potatoes and radishes onto parchment paper lined baking sheet and drizzle with 1 tbsp (15 mL) of the oil, balsamic vinegar and half each of the salt and pepper. Toss with your hands to coat the vegetables. Roast for about 30 minutes or until golden and tender.
In a large nonstick skillet, wilt spinach over medium high heat, turning frequently. Drain any wa-ter from skillet. Return skillet to medium heat and add remaining oil, garlic and remaining salt and pepper. Cook, stirring for about 2 minutes or until garlic is softened. Remove from heat and di-vide among plates.
Toss potatoes and radishes with Blue Cheese Vinaigrette and spoon over spinach. Drizzle with any remaining dressing from the bowl to serve.