Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale Recipe

Ingredients (14)

• 1 1/2 pounds (680g) small fingerling potatoes
• Kosher salt
• 2 medium cloves garlic
• 1/2 teaspoon minced fresh thyme leaves, plus 3 thyme sprigs, divided
• 1 cup (240ml) extra-virgin olive oil, divided
• 12 ounces shallots (about 10 shallots; 340g), peeled and trimmed (if shallots are large, cut them in half)
• 1 scallion, white and light green parts only, roughly chopped
• 1 small handful flat-leaf parsley leaves, roughly chopped
• 1 teaspoon (5ml) Dijon mustard
• 5 tablespoons (75ml) white wine vinegar, divided
• 1/8 teaspoon smoked paprika
• Freshly ground black pepper
• 12 ounces (340g) shiitake mushrooms, stemmed
• 3 ounces (85g) baby Russian kale leaves, woody stems trimmed and large leaves torn