Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing - Potatoes USA - P

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
• 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)