1. Preheat oven to 400 degrees. Place diced potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta, shallot and garlic and cook until the fat has rendered from the pancetta, about 4 minutes. Add the vinegar, sundried tomatoes, sugar and Dijon and stir to combine. Season with salt and pepper and turn heat to low.
3. Place arugula in serving bowls and top with potatoes and egg. Spoon the warm vinaigrette over and garnish with chives.
Arugula and Roasted Potato Salad with Warm Pancetta Vinaigrette
Serves 4
All you need:
1 1/2 pounds baby Yukon gold potatoes, diced
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons olive oil
4 oz. diced pancetta (or 4 thick-cut slices bacon, diced small)
1 shallot, diced
2 garlic cloves, minced
3 tablespoons white wine vinegar
3 tablespoons julienned sundried tomatoes
1 teaspoon sugar
1 teaspoon Dijon mustard
Salt and pepper, to taste
4 hard boiled eggs, peeled and halved
5 oz. baby arugula
Chopped chives, for garnish
All you do:
1. Preheat oven to 400 degrees. Place diced potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta, shallot and garlic and cook until the fat has rendered from the pancetta, about 4 minutes. Add the vinegar, sundried tomatoes, sugar and Dijon and stir to combine. Season with salt and pepper and turn heat to low.
3. Place arugula in serving bowls and top with potatoes and egg. Spoon the warm vinaigrette over and garnish with chives.