A simple spring lunch...

2.5 lb. SMALL RED POTATOES, halved or quartered, depending on size
8 unpeeled cloves of GARLIC
KOSHER SALT
1/3 c. OLIVE OIL

Vinaigrette:

2 tsp. WHOLE-GRAIN MUSTARD
1 Tbsp. BALSAMIC VINEGAR
1/2 c. EXTRA-VIRGIN OLIVE OIL

3/4-1 c. ARUGULA, rinsed and dried
1/2 c. crumbled GOAT CHEESE
Freshly ground BLACK PEPPER
1 SCALLION, thinly sliced for garnish (optional)
2 tsp. EXTRA-VIRGIN OLIVE OIL

Preheat oven to 300°F.

In a roasting pan, toss together the potatoes, garlic, salt to taste, and olive oil.
Bake for 1 1/2-2 hours until the potatoes are fork tender. Stir occasionally during roasting.

In a jar, shake together the mustard, vinegar and olive oil until vinaigrette thickens.

Remove the potatoes from the oven and scrape into a large bowl, removing the garlic cloves.
Pour the vinaigrette over the potatoes and gently toss them with the dressing.
Add the arugula and toss again.

Heap the potato salad into a large shallow bowl or on a platter.
Sprinkle the crumbled goat cheese over the top.
Season to taste with pepper and drizzle with 2 tsp. extra-virgin olive oil.
Garnish with sliced scallion if desired.

Serve warm or at room temperature.

Serves 6