Prepare dressing by combining egg yolk, vinegar, mustard and roasted garlic (bake whole in the oven for 25 mins on 180°C then peel) in food processor. Gradually add oil to mix and season to finish.
Blanch the Broccolini then set aside.
Slice Kestrel Potatoes to 5 mm and blanch by adding to a pot of cold water and bring to the boil. Pass in a colander and sauté for 4 minutes until crisp and tender, seasoning with salt & pepper.
In a bowl combine crisp potatoes, sliced shallots, blanched broccolini, spinach leaves and Aioli. Mix together.