Spinach salad with bacon and potato croutons

Ingredients for 4 servings:

• 6 small potatoes
• 150 g spinach
• 12 cherry tomatoes
• 150 g bacon cubes
• 400g mozzarella
• 5 tbsp olive oil
• 3 tbsp Aceto balsamico, white
• 2 tsp honey
• 1 tsp mustard, medium hot
• 1 tsp coarse mustard
• 1 tsp oregano
• salt and pepper
• e.g. chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the potatoes and cut into very small cubes. Fry the bacon cubes in a non-stick pan for about five minutes without adding any fat until crispy. Then add two tablespoons of olive oil to the pan and fry the potato cubes for about 12 minutes until crispy. Season with salt and oregano and drain on kitchen paper. For the dressing, mix both types of mustard, honey, and three tablespoons each of olive oil and balsamic vinegar until smooth and season with salt and pepper. Halve the cherry tomatoes, dice the mozzarella, and add both to the washed spinach. Now just add the potato croutons, drizzle with the dressing, and serve. If you like, you can also add chives.