500gnice potatoeshalved. I left the skin on but if you like your potatoes without skin, then you can remove it
2tbspolive oil
2red onionseach sliced into 6 wedges
4rashers smoked back bacontrimmed and cut into large pieces
140gmushroomssliced
1tbspwhole grain mustard
1tbspred wine vinegar
100glamb's lettuce
85gcreamy blue cheeseI used castello blue
Instructions
Heat oven to 220˚C. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more untill the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more untill they have softened.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese