Brussels sprouts and bacon make this salad crunchy and delicious, while the sweetness of the caramelized shallots balance it out perfectly.
2 slices thick-cut smoked bacon
2 small new potatoes
3-4 Brussels sprouts
3 tablespoons extra virgin olive oil, divided
1 shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 1/2 cups baby arugula
1. Preheat oven to 375°F. Line a baking sheet with aluminum foil and place a baking rack over top. Place bacon on baking rack and roast for 10-15 minutes, until desired doneness. Remove and set aside to cool.
2. Place potatoes in a pot of water, covering by 1-inch and bring to a boil. Cook for 20-25 minutes, until fork tender. Remove with a slotted spoon and place in a bowl to cool (save water in saucepan).
3. In same pot of boiling water, add Brussels sprouts and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain; pat dry and transfer to a cutting board. Trim ends and remove outer leaves. Slice sprouts into strips and set aside.
4. In a small sauté pan, heat one tablespoon olive oil. Cook shallots until lightly golden brown, about 5-7 minutes. Season with salt and pepper. Set aside.
5. In a small bowl, combine mustard and vinegar and season with salt and pepper. Slowly whisk in remaining olive oil to emulsify.
6. Pat dry potatoes and slice into rounds.
7. Place arugula in a bowl and add enough dressing to lightly coat. Add bacon, potatoes, Brussels sprouts and shallots and gently toss to combine. Transfer to a serving bowl and serve. Add additional dressing if desired.