Spinach, Roasted Tomatoes, Goat Cheese And Bacon Recipe

Preheat oven to 400°F (200°C). Line a small rimmed baking sheet with parchment paper or a silicone mat.

Place the halved cherry tomatoes cut-side up on the prepared sheet. Drizzle with 2 tbs extra-virgin olive oil and 1 tsp balsamic vinegar. Sprinkle a light pinch of salt (about 1/8 tsp) and a few grinds of black pepper.

Roast in the preheated oven for 18–22 minutes, until tomatoes are softened and slightly caramelized at the edges. Remove and let cool slightly while you prepare other components.

If frying: heat vegetable oil in a heavy pot to 325°F (160°C). If oven-baking: preheat oven to 425°F (220°C) and line a baking sheet; toss fries with 1 tbs oil.

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch matchsticks. Rinse in cold water until water runs clear to remove starch. Pat completely dry with kitchen towels.

Optional: toss dried cut potatoes with 1 tsp cornstarch for extra crispness, then spread in a single layer to rest for 5 minutes.

If frying: fry potatoes in batches at 325°F (160°C) until soft but not browned, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain and season immediately with 1 tsp salt and 1/4 tsp pepper.

If oven-baking: arrange oiled fries in a single layer on the baking sheet. Bake 12 minutes, flip, and bake another 10–14 minutes until golden and crisp. Season with 1 tsp salt and 1/4 tsp pepper while hot.

While tomatoes roast and fries cook, prepare bacon. Heat a medium skillet over medium heat and add bacon slices in a single layer.

Cook bacon, turning occasionally, until crisp and browned, about 6–9 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and cool slightly, then chop into 1/2-inch pieces.

In a small bowl or jar combine 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot (about 1 tbs). Whisk to combine.

Slowly whisk in 4 tbs extra-virgin olive oil until emulsified. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as desired.

In a large mixing bowl toss the 6 cups fresh spinach with the prepared dressing until evenly coated. Add the 2 cups mixed salad greens and gently toss to combine (the mixed greens add texture and visual contrast).

Arrange dressed greens on two serving plates (about 4 cups salad per plate). Spoon the roasted tomatoes over the greens, distributing evenly.

Crumble or slice the 4 oz goat cheese and scatter over the salads. Sprinkle the chopped crispy bacon pieces over each plate.

Place a generous portion of warm frites alongside each salad (half the batch per plate). If desired, drizzle a touch more olive oil or a light sprinkle of flaky sea salt over the fries.

Serve immediately while fries and bacon are hot. Provide extra dressing and cracked black pepper at the table.