1 pound Shrimp, peeled and deveined
1 pound small Red Potato, quartered
1 tablespoon Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon Black Pepper
1/4 cup Uncured Bacon, chopped into pieces
4 cloves Garlic, thinly sliced
1 tablespoon Dijon Mustard
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
1/4 cup Extra Virgin Olive Oil
1 box Spinach
Preheat oven to 375 degrees Fahrenheit.
Toss the potatoes with 1 tablespoon olive oil, garlic, salt, and pepper. Place on a baking sheet. Roast in the oven until golden brown and fork tender, about 25 minutes.
While the potatoes are cooking, make the dressing. In a small bowl, whisk together the dijon mustard, apple cider vinegar, and honey. While whisking, slowly pour in the olive oil. Whisk well to form the emulsion.
Place a skillet over medium heat. Brown the chopped bacon, letting the fat render. Remove bacon to a paper-towel lined plate. Keep 1 tablespoon of the bacon fat in the skillet, discard the rest. Season the shrimp with salt and pepper. Add shrimp to the skillet and cook in the bacon fat. Add the potatoes and bacon pieces back into the skillet. Mix all items together and remove from heat.
To serve, toss the spinach with the honey mustard vinaigrette. Top with the warm potatoes, shrimp, and bacon pieces.