Name: Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 main dish-sized servings, or 8 to 10 side dish-sized servings
Ingredients: 24 oz (1½ lbs/680 g) fingerling potatoes, washed and halved lengthwise if large; 1½ tablespoons olive oil; ¼ teaspoon salt; ⅛ teaspoon black pepper; 4 slices turkey bacon, chopped into ½-inch pieces; 1 bunch kale, rinsed, thick stems removed, and chopped; 1 small red onion, halved and thinly sliced; 1 tablespoon fresh lemon juice; ⅛ teaspoon salt; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; ⅛ teaspoon black pepper; 1 (15.5 oz/440g) can no-salt-added small white beans, rinsed and drained; 1 oz (30 g) Stella Fontinella cheese, crumbled (see Note)