Puffed potatoes with gorgonzola and spinach salad

Name: puffed potatoes with gorgonzola and spinach salad
Total time: 20 min
Yield: 4
Ingredients: 1 kilogram potatoes with skin; 4 tablespoon olive oil; coarse sea salt; 125 milliliters sour cream; 125 milliliters demi crème fraîche; 150 gram gorgonzola; 3 tablespoon pine nuts; 300 gram Spinach for the spinach salad; 1 Red onion for the spinach salad; 4 romatomat for the spinach salad; 5 tablespoon olive oil for the spinach salad; 1 tablespoon lemon juice for the spinach salad; 1 tablespoon balsamic vinegar for the spinach salad

Ingredients

1 kilogram potatoes with skin
4 tablespoon olive oil
Coarse sea salt
125 milliliters sour cream
125 milliliters demi crème fraîche
150 gram gorgonzola
3 tablespoon pine nuts

300 gram Spinach for the spinach salad
1 Red onion for the spinach salad
4 romatomat for the spinach salad
5 tablespoon olive oil for the spinach salad
1 tablespoon lemon juice for the spinach salad
1 tablespoon balsamic vinegar for the spinach salad

Directions

Preheat the oven to 200 ° C. Mix the potatoes with the olive oil and sprinkle generously with sea salt. Place the potatoes on a baking tray and bake them in the middle of the oven for 30-35 minutes.
Mix the sour cream with the gorgonzola and keep separate.
Roast the pine nuts in a dry frying pan golden brown for the spinach salad.
Mix the spinach with the onion, tomatoes and roasted pine nuts.
Beat olive oil, lemon juice and balsamic vinegar with salt and pepper to make a dressing and spoon the dressing through the spinach.
Slice the potatoes at the top crosswise and press them slightly open. Divide the gorgonzola mixture over it and serve with the salad.