Warm Roast Asparagus Salad with Bacon and Potatoes

Ingredients

• 1⅛ lb asparagus
• 4 tomatoes
• 12 slice bacon
• 16 Jersey Royal potatoes
• 3½ oz arugula (arugula)
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp clear honey
• 1 tsp Dijon mustard
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Preheat oven to 200C/400F. Snap off woody ends of asparagus. Halve tomatoes.
2. Arrange asparagus and tomatoes on a baking tray. Season with salt and pepper, drizzle with 1 tbsp olive oil.
3. Roll each bacon slice, arrange on the tray, and drizzle with honey. Bake for 20 minutes until tomatoes are soft and bacon is crisp.
4. Meanwhile, boil potatoes until tender. Whisk red wine vinegar, 2 tbsp olive oil, Dijon mustard, salt, and pepper in a large bowl.
5. Drain and halve potatoes, then gently toss them in half of the dressing.
6. Toss arugula leaves with the remaining dressing and arrange on a serving platter. Top with roasted asparagus, tomatoes, bacon, and dressed potatoes.