Warm Potato Salad With Gorgonzola, Baby Spinach & Walnuts

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1349
FAT
367%
CHOL
16%
SOD
49%

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Ingredients for 4 servings

1/4 cup Champagne vinegar

1/4 cup fresh thyme leaves

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

Kosher salt and freshly ground black pepper

6 oz. Gorgonzola, rind removed, cheese broken into chunks

1/2 cup finely diced shallots (about 6)

1 cup walnut halves, toasted

2 Tbs. Dijon mustard

1-1/2 cups plus 2 Tbs. extra-virgin olive oil

3 cups lightly packed baby spinach (4-1/4 ounces), washed and spun dry

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