4 small red potatoes (about 12 ounces), cut into 3/4-inch cubes
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Kosher salt and freshly ground pepper
8 ounces thick-cut hickory smoked bacon
1 (10-ounce) package cremini mushrooms, sliced
1 (6-ounce) bag baby spinach, washed and dried thoroughly
1/2 small sweet onion, sliced
1/4 cup small chunks Parmesan cheese
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 small clove garlic, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
The delicious combination of tender spinach leaves, crisp salty bacon bits, and tangy Parmesan cheese are offset with the sweet Dijon vinaigrette.
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