Kitchen Garden Journal

• 1/2 lb. arugula
• 1/2 pint cherry tomatoes, sliced in half
• 1/2 sweet onion (Walla Walla or Tropea), sliced thin

Wash arugula, spin dry and place in salad bowl. Top with tomatoes and onion. Dress just before serving.

Balsamic Vinaigrette

• 2 Tbsp balsamic vinegar
• 2 Tbsp red wine vinegar
• Salt & pepper to taste
• ¼ cup good quality extra virgin olive oil

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• 2 lbs yellow potatoes or fingerling potatoes
  Olive oil
  ½ lb bacon
  1 small sweet onion or scallion, sliced thin
  ¼ lb arugula
  1 ½ Tbsp wine vinegar
  1 Tbsp whole grain mustard
  ¼ cup good quality olive oil
  Salt & pepper

Rinse, scrub and cut the potatoes into small wedges.  Coat with olive oil, sprinkle with salt and roast in a 400° oven until done, but not totally browned.  Meanwhile, fry the bacon in a skillet until crisp but not burnt.  Drain on paper towels and leave to cool.  Make the dressing by combining the mustard and vinegar in a small bowl and whisking in the olive oil until an emulsion is formed.  Season dressing with salt & pepper to taste.  When potatoes are done combine them in a serving bowl with the onions and arugula.  Crumble the crisp bacon over top with your fingers.  Add the dressing and stir well before serving.  This salad makes the perfect BBQ accompaniment.

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