40 ml olive oil
2 potatoes, cut into small cubes
salt & pepper
30 ml red wine vinegar
15 ml dijon mustard
1 shallot, minced
1 kg spinach, roughly chopped
50 ml parmesan cheese, shredded
In a large skillet; heat 1 1/2 tablespoons (20 ml) oil over medium heat. Add potatoes, season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, about 12 to 14 minutes.
Meanwhile, in a large bowl; combine 1 1/2 tablespoons (20 ml) oil with vinegar, mustard and shallot. Season with salt and pepper whisking to combine. Add spinach and parmesan cheese (do not toss) and set aside.
When potatoes are cooked; transfer to bowl with spinach and dressing. Toss salad until spinach is slightly wilted.
Serves 4