Preheat the oven to 220°C/200°C fan/gas 7. Place the potatoes in a roasting tin, then rub with a
tablespoon of the oil and sprinkle with salt. Roast for 15 minutes, then add the onion wedges to the
tin. Roast for 15 minutes more until the potatoes have turned golden brown and the onions started to
soften. Remove from the oven and leave to cool.
Meanwhile, heat a non-stick frying pan. Fry the bacon without adding any extra fat, then add the
mushrooms and cook for 5 minutes.
Whisk together the mustard, vinegar and remaining tablespoon of oil with a splash of water to make
Put the potatoes, onions, bacon, mushrooms and salad leaves in a bowl, pour over the dressing, then
toss well. Crumble over the blue cheese and serve.