500g New Potatoes, Halved
2 Tbsp Olive Oil
2 Red onion, each sliced into 6 wedges
4 rashers bacon ( smoked if possible) Trimmed and cut into large pieces
140g Mushrooms, sliced
1 Tbsp Wholegrain mustard
1 Tbsp red wine vinegar
100g of mixed salad greesn - spinach is good
85g Creamy blue cheese of your choice
Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly
Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.
Feel free to make substitutes or omit to suit your taste buds eg replace Blue cheese with Feta or Brie
Recipe Courtesy of http://www.bbcgoodfood.com/