Collard Greens, Blue Potato and Bacon Salad

1. 1

   Preheat the oven to 400.

2. 2

   In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes.

3. 3

   Using a slotted spoon, transfer the bacon to paper towels.

4. 4

   On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper.

5. 5

   Roast for about 40 minutes, stirring once, until the potatoes are tender and browned.

6. 6

   Let cool.

7. 7

   Meanwhile, spread the walnuts in a pie plate.

8. 8

   Bake for about 12 minutes, until golden and fragrant.

9. 9

   Let cool slightly, then roughly chop the walnuts.

10. 10

    In a small saucepan, cover the quail eggs with water.

11. 11

    Bring to a boil and cook for 2 minutes.

12. 12

    Drain the eggs and cool them under cold running water.

13. 13

    Peel the eggs and cut them in half lengthwise.

14. 14

    In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar.

15. 15

    Season the dressing with salt and pepper.

16. 16

    Add the collards, bacon and potatoes and toss well.

17. 17

    Scatter the toasted walnuts, eggs and Stilton on top and serve.

* Per serving · 4 servings · Values may vary.