Schnitzel Dinner with Bacon Roast Potatoes - Schneiders

Ingredients

• 1/3 cup extra-virgin olive oil, divided
• 6 boiled yellow-fleshed potatoes (2 lb), peeled and quartered
• ¼ tsp each salt and pepper
• ½ tsp chopped fresh thyme leaves
• 6 slices Schneiders Classic Cut Bacon, chopped
• 4 Schneiders Pork Schnitzel Cutlets
• Dressing:
• 2 tbsp white wine vinegar
• 1 small clove garlic, minced or pressed
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 6 cups mixed greens
• 4 radishes, thinly sliced