Arugula Salad with Bacon and Potatoes

Ingredients

• 400 g small potatoes (firm boiling)
• 150 g South Tyrolean bacon
• 2 bunches arugula
• 4 tomatoes
• 2 tbsp Apple cider vinegar
• 0.5 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash the potatoes and simmer for about 30 minutes in salted boiling water. Slice the bacon into 1/2 cm thick pieces, then cut crosswise into strips. Wash, dry, and trim the arugula stems. Blanch the tomatoes, shock them, peel, quarter, seed, and dice.

2. 2.

   Whisk together vinegar, mustard, salt, pepper, and oil for a robust vinaigrette; gently fold in the tomato cubes. Drain the potatoes, peel, cut into wedges while still warm, then combine with arugula, bacon, and vinaigrette. Season to taste, transfer to a bowl, and sprinkle with Parmesan before serving.