I haven't felt much like blogging, lately, but that doesn't mean that I haven't been baking and cooking up a storm. In fact, since my last post, I've been to Paris and attended some workshops at Le Cordon Bleu. Cooking never ceases. One of my favorite dishes, lately, is this garlic roasted potato, egg, and spinach salad with French mustard vinaigrette. Yes, you must turn on your oven, but I promise, it's worth it. I got the recipe from naturallyella.com but I've tweaked it a bit with the flavors that I prefer. Dressing 3 tablespoons olive oil 3 tablespoons apple cider vinegar 2 teaspoons French mustard 2 teaspoons honey 1/4 teaspoons sea salt Pinch of pepper Pinch of red pepper flakes Potatoes 1/2 pound baby potatoes 1 tablespoon olive oil 2 cloves garlic, minced 1/4 teaspoon sea salt 1/4 teaspoon pepper Salad 4 cups lightly packed baby spinach 3 soft boiled eggs, quartered Preheat oven to 400 degrees. Bring...