500g salad potatoes, halved
2 tbsp olive oil
4 rashers smoked back bacon, trimmed and cut into large pieces
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
100g bag mixed watercress and spinach salad
85g blue cheese
Serves - 2
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 40 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
Heat a non-stick frying pan. Dry-fry the bacon until crisp.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water.
Place potatoes and bacon 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.
Recipe adapted from: Good Food