Warm Salad with Roasted Asparagus and Bacon
An Australian salad featuring crispy bacon, tender asparagus, and new potatoes, dressed with a Dijon mustard vinaigrette. The perfect dish for a light lunch or dinner.
Ingredients
- 500 g Asparagus
- 2 tbsp Red wine vinegar
- 4 pcs Tomatoes
- 3 tbsp Extra virgin olive oil
- 12 pcs Bacon strips
- 1 tsp Honey
- 16 pcs New potatoes
- 1 tsp Dijon mustard
- 100 g Arugula
- to taste Sea salt
- to taste Black pepper
Instructions
- Preheat the oven to 200°C. Remove the woody ends from the asparagus. Arrange the asparagus in a single layer on a rimmed baking sheet. Cut the tomatoes in half and place them among the asparagus, season with salt and pepper, and drizzle with olive oil.
- Roll each bacon strip into a tight roll (if the strips are large, cut them in half first). Place the rolls on the baking sheet, drizzle with honey, and bake for 20 minutes until the tomatoes are soft and the bacon is crispy.
- While the asparagus is cooking, boil the potatoes until tender. In a large bowl, whisk together the red wine vinegar, olive oil, mustard, salt, and pepper until combined.
- Toss half of the dressing with the arugula and arrange it on a large serving plate. Halve the cooled potatoes, toss with the remaining dressing, and place on the plate alongside the asparagus. Add the roasted tomatoes and bacon. Serve warm.