Potato Salad with Gorgonzola, spinach & walnuts
12 Yukon Gold potatoes, about 4 lb
1 c walnut halves
4 c baby spinach, washed & dried
8 oz Gorgonzola, broken into chunks
1 ½ c extra-virgin olive oil
½ c shallots, minced
½ c Champagne vinegar
2 T Dijon mustard
¼ c fresh thyme, chopped
Kosher salt and freshly ground pepper
Scrub potatoes and bring to a boil in a large pan of salted water. Cook until tender when pierced with a fork. Whisk together the olive oil, shallots, vinegar and mustard until emulsified. Add thyme and season with salt and pepper. Cool the potatoes slightly and cut into 1 ½ “ cubes. Pour dressing over still warm potatoes. Break into pieces and toast the walnuts on a sheet pan in a 375° oven for about 8 minutes. Add to salad with spinach and gorgonzola and mix gently.
Serve with French Rabbit Chardonnay.