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

Name: 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)

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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)