Instructions: Directions: Place the baby red potatoes in salted, boiling water and cook until tender. Drain and quarter the potatoes and set aside. In a large saute pan, cook the bacon over medium heat until slightly crisp. Add the yellow onion and cook until wilted. Add the walnut pieces and cook for 5 minutes, then remove the pan from the heat. Place the garlic, vinegar, olive oil and walnut oil into the saute pan and combine. To serve, toss the prepared potatoes and the spinach leaves with the vinaigrette. Garnish with crumbled bleu cheese.

Serves 6.

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