Categories: Sides

Ingredients

• Dressing
• 4 tablespoons extra virgin olive oil
• 3 tablespoons Dijon mustard
• zest of one large lemon
• 3 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves (about 6 sprigs, stripped)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad
• 2 pounds baby red potatoes, halved
• pinch of kosher salt
• pinch of freshly ground black pepper
• 5 ounces baby arugula
• 2 medium carrots, julienned or coarsely shredded
• 1/2 cup walnut pieces, toasted

Directions

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment.
2. In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
3. Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
4. In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
5. Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.

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