2 pounds baby Yukon gold potatoes ~ quartered Olive oil, for tossing
Kosher salt and freshly ground black pepper
½ cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Lemon-Mustard-Tarragon Vinaigrette:
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon honey
Kosher salt and freshly ground black pepper
½ cup Greek olive oil

Preheat the oven to 400 degrees.



Toss the potatoes with a little olive oil and season with salt and pepper. Put the potatoes on a rimmed baking pan - spread out evenly. Roast the potatoes until they are soft and begin to brown slightly on the outside and become slightly crisp.



Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.



Lemon-Mustard-Tarragon Vinaigrette:

In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.



Yield: about 1 cup