Warm Bacon, Potato, Leek, Goat Cheese & Arugula Salad with Thyme

Directions

1. Wash the produce and dry thoroughly, keeping arugula separate if pre-washed.
2. Halve the potatoes and place them in a medium pot. Cover with fresh water and bring to a boil, then simmer until fork-tender, about 10–15 minutes.
3. While the potatoes cook, heat a skillet over medium heat.
4. Cut the bacon into small pieces.
5. When the skillet is hot, add the bacon and cook until crispy, 4–5 minutes. Remove with a slotted spoon and set on paper towels; keep the drippings in the skillet.
6. Trim the roots and dark green tops from the leeks, then rinse well to remove any grit. Slice into 1/4-inch half-moons.
7. Peel and mince the shallot.
8. Return the skillet to medium heat and add the leeks and shallot with a pinch of salt and pepper. Sauté until softened, about 3–4 minutes.
9. Pour in a splash of vinegar and cook until the liquid reduces by about half, another 3–4 minutes.
10. Strip thyme leaves from the stems and discard the stems; stir the leaves into the hot pan after removing from heat.
11. When the potatoes are tender, drain and rinse briefly under cold water. Add them to the skillet and toss with the warm dressing.
12. To serve, arrange arugula on plates, top with the potatoes and bacon, spoon over the warm dressing, and crumble the goat cheese over the top.