Roasted Potato Salad, With Spinach And Tomatoe

• 2 lb new potatoes, cut into bite-size pieces
• 1 large garlic clove, finely chopped
• 2 Tbsp fresh rosemary, chopped
• 2 Tbsp fresh sage, chopped
• Salt and pepper
• 7 tablespoons olive oil
• 1 shallot, finely chopped
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons Dijon mustard
• 3/4 lb baby spinach coarse stems discarded
• 1 container grape tomatoes
• 1/4 cup finely grated Asiago cheese

1. Preheat oven to 450u0b0F.
2. Roast potatoes:
3. Toss potatoes with garlic, fresh herbs, 2 tablespoons oil, and salt and pepper to taste.
4. Arrange spuds in 1 layer in an oiled shallow (1-inch) baking pan. Roast until golden and cooked through, about 35 minutes or more. Let cool.
5. Make salad:
6. Whisk together shallot, vinegar, mustard, salt and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes and enough vinaigrette to coat.
7. Sprinkle asiago over salad and serve.
8. Enjoy!

new potatoes, garlic, fresh rosemary, fresh sage, salt, olive oil, shallot, cider vinegar, mustard, baby spinach coarse stems discarded, tomatoes, cheese

Taken from www.epicurious.com/recipes/member/views/roasted-potato-salad-with-spinach-and-tomatoe-1202617 (may not work)