Spinach Salad with Morels, Bacon & Blue Cheese

Position racks in upper and lower thirds of oven; preheat to 425 degrees F.

If using fresh morels, cut in half and briefly swish in a bowl of warm water. Drain and repeat to remove any dirt. Gently but thoroughly pat dry. (If using dried morels, soak in 2 cups boiling water for 20 minutes. Drain, halve and pat dry.)

Toss potatoes with 1 tablespoon oil and 1/8 teaspoon salt. Roast on a baking sheet on the upper rack, shaking the pan after 10 minutes, until tender, 15 to 20 minutes. Toss asparagus with 1 tablespoon oil and arrange in a single layer on another baking sheet. Roast on the lower rack until tender, 8 to 10 minutes.

Cut bacon crosswise into 1/4-inch-thick strips. Cook in a medium skillet over medium heat, stirring often, until crisp and browned, 3 to 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add the morels to the pan. Cook, stirring, until browned, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in butter, lemon juice and tamari.

Whisk the remaining 4 tablespoons oil, vinegar, shallot, mustard, pepper and the remaining 1/4 teaspoon salt in a large bowl. Reserve 2 tablespoons of the dressing. Add spinach and the morels; toss gently to combine. Arrange the spinach mixture, potatoes and asparagus on a platter. Top with the bacon and blue cheese and drizzle with the reserved dressing.