Chunky Fries Salad With Ham Hock And Puy Lentil Dressing

• 1 3/4 pounds potatoes, washed but unpeeled
• 2 tablespoons olive oil
• 6 ounces cooked ham hock, flaked
• 2 cups pea shoots or mixed salad greens
• Salt and pepper
• 3 tablespoons cooked Puy lentils
• 2 tablespoons balsamic vinegar
• 5 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 4 sun dried tomatoes in oil, drained and chopped
• Salt and pepper

1. Preheat the oven to 400F.
2. Line a roasting pan with parchment paper.
3. Trim the potatoes into squares and cut each into 1.5-cm (3/4-inch) chunky fries.
4. Place the fries in the lined pan, add the oil and toss to coat.
5. Season well with salt and pepper.
6. Bake for 35-40 minutes or until cooked through and golden.
7. Meanwhile, for the balsamic and Puy lentil dressing, place all the ingredients in a small bowl and gently mix together.
8. Season to taste with salt and pepper.
9. Toss the ham hock and pea shoots together and pile a mound on each serving plate.
10. Top each with a pile of chunky fries and drizzle over the dressing.

potatoes, olive oil, ham hock, pea shoots, salt, balsamic vinegar, extravirgin olive oil, garlic, tomatoes, salt

Taken from www.foodrepublic.com/recipes/chunky-fries-salad-with-ham-hock-and-puy-lentil-dressing/ (may not work)