Scale

½ pound fingerling potatoes

1 tablespoon olive oil

Pinch of Salt

1/2 cup walnuts

1 large roasted red pepper

1 garlic clove

1/4 cup tomato puree

2 tablespoons flat-leaf parsley

2 tablespoons apple cider vinegar

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/4 cup olive oil

Salt and Pepper

3 to 4 handfuls arugula

1 ounce goat cheese

¼ up toasted walnuts

1 tablespoon lemon juice

1 tablespoon olive oil, if needed

Salt, to taste

Heat your oven to 400˚F. Slice the fingerling potatoes in half, lengthwise. Toss with the olive oil and salt. Place on a sheet tray covered with parchment and arrange so that the cut side is down. Roast for 20 minutes.
While the potatoes are roasting, make the romesco sauce. Combine all the ingredients in a blender and pulse until well combined.
Once the potatoes have roasted for 20 minutes, remove from the oven and toss with about ⅓ cup of the romesco sauce. The potatoes should be well-coated. Return the potatoes to the oven and roast for another 10 to 15 minutes. Potatoes should be tender. Remove from the oven and let cool slightly.
Assemble the salad with the arugula, crumbled goat cheese, roasted potatoes, toasted walnuts, squeeze of fresh lemon juice, olive oil, and salt if needed.

Tips + Tricks: Save leftover romesco to use in another meal. It’s great on toast, with eggs, in pasta, or grilled cheese.

Use up leftover ingredients: walnuts, arugula, potatoes