Ellise’s Big Fat French Salad

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The Naptime Chef


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½ pound red-skinned potatoes cut into 2-inch pieces

8 slices bacon

6 tablespoons fresh goat cheese, crumbled

1 head of romaine lettuce, cut into 2-inch strips

1 handful of cherry tomatoes, halved

Olive Oil

Sea Salt & Pepper

1 shallot, finely chopped

¼ cup champagne vinegar

1 lemon, zested and juiced

2 teaspoons Dijon mustard

1 tablespoon honey

¾ cup grapeseed oil

salt and pepper

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