Warm Potatoes and Greens With Melted Cambozola

 

Potatoe Salad.jpg

 

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.