Another composed salad of mostly cooked vegetables.  I’ve never understood why, but arugula’s peppery flavor is somehow balanced by the spicy tang of mustard — despite them being from the same plant family.

Boil 1 1/2 lbs. of potatoes in salted water until fork tender.  Drain and rinse, then allow to cool.   The potatoes should be firm but not crunchy.

Meanwhile, heat the oven to 425.  Trim 1/2 lb. of green beans and cut in halves.  Remove the cores and seeds from 3-4 sweet peppers and slice thinly lengthwise.  Toss the beans and the peppers with 2 T. olive oil, salt and pepper.  Roast in the oven on a cookie sheet until the beans begin to brown and the peppers are soft.  Add 1 minced clove of garlic and cook another 2 minutes.

Cut the potatoes in large dice.   Make a dressing with 1 T. each stoneground mustard and olive oil, then add red wine vinegar to taste.

Toss just enough dressing with the potatoes and roasted vegetables to coat them lightly, then add 3 C. arugula leaves and toss to combine.