Hot Potato and Arugula Salad with Champagne Wine Vinegar

1 pound potatoes

8 ounces meaty bacon, cut in small strips

4 cups arugula or escarole

1/3 cup Champagne Wine Vinegar

1 tablespoon House Blend EVOO

1 teaspoon sugar

Sea salt and pepper to taste

Boil potatoes in skin until tender.

Cook bacon until crispy but not overcooked.

Mix vinegar, EVOO, sugar and salt and pepper to make the dressing.

Drain potatoes, slice into 1/4 inch rounds. Place greens in the bottom of the pot you used to cook the potatoes.

Place potatoes on top of greens. Add the bacon and dressing and stir together.

Serve hot. You can rewarm if necessary.


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