Dijon Roasted Potatoes With Bacon, Dill & Parmesan Cheese.
This dish is a great alternative to a standard potato salad to make at a summer BBQ or dinner party. It’s super simple to make and can also be prepared ahead of time and served room temperature. I personally believe bacon makes everything better (doesn’t everyone?) and the flavor of bacon goes oh so well with the tangy Dijon and fresh dill. My mouth is watering as I type… yum, yum!
Serves ~4 as a side dish.
- 2 lbs baby yellow potatoes
- 6 slices center cut bacon, cooked until crisp and chopped
- large handful fresh dill, chopped
- 3 tbsp grated Parmesan
- 3 tbsp Dijon mustard
- 4 tbsp apple cider vinegar
- 4 tbsp olive oil
- salt/pepper to taste
Boil a large pot of water and cook the potatoes for about 10 minutes in the boiling water. One the potatoes are tender, drain all excess water and add them into a large roasting pan or baking sheet. Cut each potato in half and add the olive oil evenly over the potatoes and season with salt and pepper.
Put the potatoes in a 425 degree oven and cook for about 30-40 minutes (or until lightly browned), flipping the potatoes halfway through.
In a small mixing bowl, combine the apple cider vinegar, Dijon mustard and salt/pepper. Whisk well to combine. Once you remove the potatoes from the oven, put them in a large mixing bowl and while still hot, pour the mixture on top along with the chopped bacon, dill and Parmesan and toss well to combine. You can serve either warm or room temperature.
Grilled Pear & Prosciutto Salad With Baby Spinach, Mozzarella & Walnuts in a Honey-Balsamic Vinaigrette.
Simply put, this salad is amazing. I’ve made it a couple of times over the last few months and it’s become a fast favorite. The sweet and smokey grilled pairs go perfectly with the smooth mozzarella, salty prosciutto, crunchy walnuts and tangy dressing. This salad would be a great summer side dish at a BBQ but is certainly hearty enough to be eaten as a main course as well. I promise you that this salad will be a hit!
Serves ~5 as a side dish.
- 4 large handfuls baby spinach
- 4 medium ripe pears, sliced
- 8 oz. Buffalo mozzarella, sliced
- 4 oz. Prosciutto, sliced
- 1/3 cup walnuts, unsalted
- 4 tbsp olive oil (3 tbsp for dressing and 1 tbsp for grilling pears)
- 4 tbsp high-quality balsamic vinegar
- 2 tbsp honey
- sea salt/freshly ground black pepper
Slice the pears and toss them with 1 tbsp olive oil and a light sprinkling of sea salt. You can remove the skin if you want, but I leave it on. On a hot grill, put the pears fruit side down. Leave the pears on the grill for about 5-6 minutes without moving or turning them and then take them off the grill and allow them to cool slightly. The pears should have softened up quite a bit and have light grill marks on them.
In a large serving dish, layer the baby spinach, sliced mozzarella, prosciutto, pears and walnuts. To make the dressing, combine the olive oil, balsamic vinegar, honey and sea salt/black pepper to taste. Whisk well and then pour evenly over top the salad. If you like things a bit sweeter, you can also drizzle a bit of extra honey on top of the salad.