A simple salad full of great seasonal flavors.
2 lbs of fingerling or pinto potatoes
½ cup olive oil
¼ cup finely chopped shallots
¼ cup vinegar
1 tablespoon mustard
½ cup walnut halves or pieces – toasted or untoasted
3 oz Bayley Hazen Blue Cheese (roughly ⅓ cup), crumbled into chunks
1½ cups baby spinach
Peel and chop the potatoes into uniform chunks, drop into salted boiling water and cook until potatoes may be easily pierced with the tip of a knife.
Drain and set aside.
While the potatoes are cooking make the vinaigrette by whisking together the vinegar and mustard in a bowl. Slowly add the olive oil in a thin stream as you continually whisk so that the mixture emulsifies (or you can shake it all together in a mason jar).
Add the shallots and season with salt and freshly ground pepper to taste.
Pour roughly two-thirds of the vinaigrette over the still-warm potatoes and gently toss in the walnuts.
In another bowl, dress the baby spinach with the remaining vinaigrette.
To serve, place some spinach on each plate, top with a serving of warm potato salad and sprinkle with crumbled blue cheese.