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.