6 summer main-course salads

750g baby new potatoes
125g fine green beans, trimmed and cut in half
4 strips unsmoked streaky bacon (leave out for a vegetarian version)
bag of baby spinach leaves, about 225g
handful of croutons, homemade or store bought

For the Dressing
2 tbsp red wine vinegar
6 tbsp sunflower or vegetable oil
½ tsp French mustard
1 shallot, peeled and cut in half
salt and pepper
pinch of sugar

1. Bring a saucepan of water to the boil and cook the potatoes until just done, about 8 minutes. While the potatoes are cooking, place all the dressing ingredients in a screw-top jar and shake well.
2. When the potatoes are done, drain and rinse quickly under cold water. Cut in half, place in a bowl and pour over half the dressing. Refill the pan and when the water is boiling, cook the green beans for 4-5 minutes until cooked but still firm to the bite. Drain and immediately refresh under cold running water. This stops the cooking and will keep the colour bright green. (If cooked with the potatoes, they will discolour and go grey.)
3. Meanwhile, chop the bacon, if using, in 2cm pieces and fry until slightly crisp. Pat off excess oil on kitchen paper.
4. To serve, toss the baby spinach leaves and green beans in the rest of the dressing, removing the shallot, and lay the potatoes on top. Scatter over the bacon, if using, and croutons.
5. For a vegetarian version, leave out the bacon and substitute sliced apple instead. Replace the croutons with crusty French bread and unsalted butter.