anti-recipe #48 a perfect spring salad

Its kind of cheating to call this a recipe. Its a salad. Not rocket science. However, I always forget about this lovely combination, so I am writing it down here to remember it. (No scratching on pieces of paper to stick in a box somewhere for me. I blog my recipes. HA.)

I have a hard time with salads when its chilly out. I am just not in the mood. I would rather eat potato soup or a good casserole. But, eat greens, we must, right? And this is a salad you can eat in winter and early spring (and summer and fall too.)

So. Arugula (I just had to google that spelling. Really? It looks wrong) A really underrated, underused green (in my house anyway.)

Toss some on a plate.

Fry up a few pieces of bacon (of course, any salad worth eating has bacon). The restaurant I stole this idea from used pancetta, use that if you have it lying around.

Set bacon aside.

Meanwhile, boil up a potato, finely chopped. One is enough.

Now crisp up the nearly cooked potatoes in the bacon grease. No really, do it.

Sprinkle potatoes and bacon on the plate of greens. Add lots of globs of creamy goat cheese, or bits of blue cheese.

Drizzle on a bit of a vinaigrette. (Olive oil, salt, pepper, and balsamic.) (Good grief that looks wrong too. Vinaigrette? Okay. Whatever)

Eat.

Oh so good.