Warm Potatoes and Greens With Melted Cambozola
Total Time: 35 minutes Serves: 4
1 pound small
fingerling potatoes, halved lengthwise
4 tablespoons olive
oil
Salt
Freshly ground black
pepper
˝ tablespoon
whole-grain mustard
˝ tablespoon maple
syrup
1 tablespoon Sherry
vinegar
4 ounces Cambozola or
other creamy blue cheese, cut into 4 pieces
˝ tablespoon finely
chopped garlic
˝ tablespoon finely
chopped shallots
˝ cup halved baby
tomatoes
4 ounces arugula
4 ounces baby spinach
Juice and zest of 1
lemon
1. Preheat oven to
450 degrees. Toss fingerlings with ˝ tablespoon oil and a pinch each of salt
and pepper. Arrange potatoes, cut-side up, on a parchment-paper-lined baking
sheet. Roast in oven until fork-tender, about 25 minutes.
2. Meanwhile, prepare
dressing: Whisk mustard, maple syrup, vinegar and 3 tablespoons oil together
until emulsified. Adjust seasoning and acidity, if needed, and set aside.
3. Remove potatoes
from oven and arrange into four equal piles on baking sheet. Top each pile with
a piece of cheese. Return potatoes to oven and roast until cheese warms
through, 3 minutes more.
4. Heat remaining
oil in a large frying pan over medium-high heat. Once hot, add garlic and
shallots and sauté until garlic begins to brown, about 1 minute. Add tomatoes
and cook until warmed through, 2 minutes more. Add dressing and quickly remove
pan from heat once liquid comes to a simmer.
5. In a large bowl,
toss arugula and spinach with warm dressing. Season with salt, pepper and lemon
juice to taste.
6. To serve, divide
potatoes among four plates and arrange dressed greens on top. Garnish with
grated zest.