Salad on Sunday: Roasted Potatos with Arugula

Many thanks to the wonderful Carrie Carr of Fynde for this super yum recipe. If you are not familiar with Fynde, then you must visit their amazing site. A showcase dedicated to art, photography, antiques and contemporary designs, Fynde gives independent artists, dealers and designers fanatic web presence. Enjoy!

Potatoes:
3 pounds red potatoes, quartered
8 unpeeled cloves of garlic
coarse salt
1/3 cup olive oil

Vinaigrette:
2 teaspoons grainy mustard
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil


Salad:
1 bag arugula (about 3 cups)
4 ounces fresh goat cheese
Freshly ground pepper


Add potatoes to roasting pan with garlic and olive oil, toss together add salt to taste. Bake potatoes at 300 for 1 1/2 hours until they are fork tender, lower heat to 250 if cooking too fast.

To make vinaigrette, whisk first two ingredients together, slowly add olive oil while whisking until the vinaigrette thickens.

When the potatoes are finished cooking, put into a bowl and add the vinaigrette and toss, add the arugula and toss again. Sprinkle with goat cheese, season with pepper, drizzle olive oil if you wish, serve at warm or at room temperature.