Balsamic Roasted Potato and Red Onion Salad

*Balsamic Roasted Potato and Red Onion Salad*
Serves 4

Chipped potatoes, red onion wedges and bacon rolls, drizzed with good balsamic vinegar and thyme, and roasted until sweetly caramelized.  Served on a bed of crisp lettuce with a blue cheese dressing.

2 large baking potatoes, peeled or not as you wish cut into wedges or chips
2 large red onions, peeled and cut into wedges
8 rashers of streaky bacon, cut in half crosswise and rolled into curls
olive oil
good balsamic vinegar
salt and black pepper
garlic powder
several sprigs thyme
two heads of red baby gem lettuces, broken into leaves, washed and dried
crumbled blue cheese to serve
Blue Cheese Dressing to serve
(homemade or your favourite store bought one)

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with foil and spritz it with some non stock cooking spray.

Toss the potatoes and onions with a bit of olive oil, some salt, black pepper and garlic powder.  Spread them out on the baking tray.   Drizzle with some good balsamic and
sprinkle with thyme leaves which you have stripped from the sprigs of thyme.  Roast in the heated oven for about 15 minutes.  Add the bacon curls and roast for a further minutes, until the potatoes and onions are beginning to caramelize and the bacon is crisp.  Remove from the oven and allow to cool to room temperature. 

Divide the lettuce leaves amongst four plates.  Top each with a fourth of the roasted vegetables and the bacon rolls.  Crumble some blue cheese over top.  Drizzle with the blue cheese dressing and serve immediately.

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