Arugula Salad With Crispy Fingerling Potato Chips
|Bacon slices||6 , cut into 1-inch pieces|
|Balsamic vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Shallot||1 , finely chopped|
|Freshly ground black pepper||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Crumbled blue cheese||6 Ounce|
|Arugula||8 Cup (128 tbs)|
|Fingerling potatoes||1 Pound|
|Canola oil||1 Tablespoon (For Chips)|
Cook the bacon in a skillet until crispy.
Drain the bacon on paper towels.
In a small bowl, combine the vinegar, mustard and shallot, and season with salt and pepper to taste. Whisk in the olive oil in a steady stream until it is incorporated and an emulsion forms.
Slice the fingerling potatoes paper thin with a mandolin. Dry between paper to\,vels. Heat the canola oil to about 375 degrees. Fry the potato chips in the hot oil until golden brown. Remove and drain on paper towels. Season with sea salt.
Toss the arugula with just enough dressing to coat lightly. Add the bacon pieces and blue cheese. Serve the salad with the potato chips on the top.
NOTE: Potato chips may be prepared ahead of time and stored in an airtight contalner.
Recipe excerpted from the book For Every Season There is a Salad by Linda Steidel. To purchase this book, please visit: www.lindasteidel.com