Name: Warm Bacon, Potato, Leek, Goat Cheese & Arugula Salad with Thyme
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 12 slices bacon; 1 small pkg fresh thyme; 3 (113 g) logs goat cheese; 6 leeks; 1.36 kg new potatoes; ½ medium red onion; apple cider vinegar; black pepper; salt

Warm Bacon, Potato, Leek, Goat Cheese & Arugula Salad with ThymeWarm Bacon, Potato, Leek, Goat Cheese & Arugula Salad with Thyme — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

12 slices bacon

1 small pkg fresh thyme

3 (113 g) logs goat cheese

6 leeks

1.36 kg new potatoes

½ medium red onion

apple cider vinegar

black pepper

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve potatoes, transfer to a large pot, cover with hot water (from the tap), and bring to a boil over high heat. Once boiling, reduce heat to medium, and cook until fork-tender, 10-15 minutes.

Meanwhile, small dice bacon.

Preheat another large pot over medium heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. (Set pot with drippings aside for later use).

Meanwhile, trim off the root ends and the dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick half-moons.

Peel and mince red onion.

Return pot to medium heat. Add leeks, onion, salt, and pepper; cook, stirring occasionally, until leeks begin to soften, 4-5 minutes.

Add vinegar to the pot; continue to cook, stirring occasionally, until the liquid is reduced by about half, 4-5 minutes.

Slide thyme leaves off the stems; discard the stems.

Remove the pot from the heat and stir in thyme.

When the potatoes are done, drain and rinse under cold water to cool. Add drained potatoes to the pot and toss with the warm dressing.

To serve, divide arugula between plates or bowls; top with potatoes, warm dressing, and bacon. Crumble goat cheese over top and enjoy!

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