Recipe - Spinach Salad With Warm Bacon Vinaigrette

1 pound Baby red potatoes
One half pound Diced bacon
1 One half cup Diced yellow onion
1 cup Walnuts
2 teaspoon Minced garlic
One fourth cup Balsamic vinegar
One fourth cup Olive oil
One fourth cup Walnut oil
1 pound Spinach leaves
One half cup Bleu cheese

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
saut‚ 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 saut‚ 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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