Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts

Ingredients

• 2 Tbs. Dijon mustard
• ½ cup finely diced shallots (about 6)
• 6 medium Yukon Gold potatoes (about 2 lb. total)
• 3 cups lightly packed baby spinach (4-¼ ounces), washed and spun dry
• 6 oz. Gorgonzola, rind removed, cheese broken into chunks
• 1 cup walnut halves, toasted
• Kosher salt and freshly ground black pepper
• + 3 more ingredients
• • ¼ cup Champagne vinegar
  • ¼ cup fresh thyme leaves
  • 1-½ cups plus 2 Tbs. extra-virgin olive oil

Heat the oven to 400°F. Put the potatoes on a baking sheet and roast until tender when pierced with a fork, about 1 hour. Let cool, peel, and break into 1- to 2-inch chunks. Put them on the baking sheet and set aside.

View full recipe at Fine Cooking