Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts

For a special-occasion dinner, this salad serves as a base for the Beef Tenderloin Roasted in a Salt Crust. The shallot and mustard vinaigrette that dresses the salad doubles as a sauce for the beef.

For the potatoes:

• 6 medium Yukon Gold potatoes (about 2 lb. total)

For the vinaigrette:

• 1-1/2 cups plus 2 Tbs. extra-virgin olive oil
• 1/2 cup finely diced shallots (about 6)
• 1/4 cup Champagne vinegar
• 2 Tbs. Dijon mustard
• 1/4 cup fresh thyme leaves
• Kosher salt and freshly ground black pepper

For serving:

• 1 cup walnut halves, toasted
• 6 oz. Gorgonzola, rind removed, cheese broken into chunks
• 3 cups lightly packed baby spinach (4-1/4 ounces), washed and spun dry

Roast the potatoes:

 Heat the oven to 400°F. Put the potatoes on a baking sheet and roast until tender when pierced with a fork, about 1 hour. Let cool, peel, and break into 1- to 2-inch chunks. Put them on the baking sheet and set aside.

Make the vinaigrette:

 Heat 2 Tbs. of the olive oil in a sauté pan over medium heat. Add the shallots and sauté until softened, about 1 min. Whisk the vinegar and mustard in a medium bowl. Whisk in the remaining 1-1/2 cups oil. Add the sautéed shallots and their oil, along with the thyme. Season with salt and pepper to taste.

Fifteen minutes before serving:

Heat the oven to 375°F. Put the walnuts on the baking sheet with the potatoes; warm in the oven until the potatoes are hot, about 10 min. Put the potatoes and walnuts in a large bowl. Stir the vinaigrette; pour 1 cup of it over the potatoes and walnuts (save the rest to drizzle over the beef tenderloin). Let sit for a couple of minutes. At the very last minute, add the Gorgonzola and spinach. Toss well but gently; don't mash.