Roasted Potatoes with Arugula and Goat Cheese

 
    I often lament (or maybe it's more like complain) that because I host a food blog I am so busy testing new recipes, I rarely take time anymore to prepare many foods that I love and are truly wonderful.   Last night I made this Roasted Potato, Arugula, and Goat Cheese Salad that I haven't made for a very long time and was reminded why it was one of the earliest recipes I posted on Passions to Pastry many years ago.  It's delicious!

     We ate this salad on its own, along with a loaf of rosemary bread for dinner.  But it would be a great accompaniment to a grilled steak -- or grilled chicken, or grilled pork for that matter!

     For dessert I also returned to a previously-posted favorite -- Mini Chocolate Beet Cakes (recipe HERE) and again asked myself why I don't make these little cakes more often.  ( I had two last night [!] and one for breakfast this morning. Hey... they're small! ).  The cakes are also a great way to use up some of the many beets growing in my vegetable garden.

        Roasted Potato Salad with Arugula and Goat Cheese
  adapted from Spring Evenings, Summer Afternoons by Barbara Scott-Goodbody

POTATOES:
• 3 pounds small red new potatoes, halved or quartered, depending on size
• 8 unpeeled cloves of garlic
• Kosher salt
• 1/3 cup olive oil
VINAIGRETTE:
• 2 teaspoons grainy mustard
• 1 tablespoon balsamic vinegar
• 1/2 cup extra-virgin olive oil
SALAD:
• 3 cups arugula
• 2 ounces fresh goat cheese, crumbled
• Freshly ground black pepper

1.  Preheat the oven to 300 degrees.
2.  In a roasting pan, toss the potatoes with the garlic cloves, salt to taste, and olive oil.  Bake for 1 1/2 to 2 hours, or until the potatoes are fork tender.
3.  In a bowl, whisk together the mustard and vinegar.  Slowly add the olive oil, whisking constantly, until the vinaigrette thickens.
4.  To make the salad, take the roasted potatoes and scrape them into a large bowl.  Drizzle some of the vinaigrette over the warm potatoes and gently toss them with the dressing.  Add the arugula and toss again, adjusting the amount of vinaigrette if necessary.  I probably used half of the original amount of vinaigrette in my salad; just make sure the warm potatoes soak up a lot of the flavorful vinaigrette! 
5.  Sprinkle the crumbled cheese over the top of the potatoes and arugula.  Season with the pepper and additional salt, if needed.  Serve warm or at room temperature. 

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