Roasted Potato & Tomato Salad

Roasted Potato,

Ingredients

Large baking sheet with rimmed edges

1 1/2 pounds fingerling potatoes

Olive oil

Salt & pepper

1 large tomato, chopped

1-2 green onions, sliced or chopped

1-2 garlic cloves, minced

White balsamic vinegar

Baby Arugula

8-10 strips crispy bacon, coarsely chopped

Parmesan cheese, block

Tomato Salad

Directions

To prevent sticking, place the baking sheet in the center of oven and preheat oven to 450F.

Wash and dry potatoes. Slice any larger potatoes in half so all potatoes are similar in size. Place potatoes in a mixing bowl, drizzle with olive oil, season with salt & pepper and toss to coat.

Spread the potatoes out onto the large hot baking sheet and roast until fork tender, about 20 minutes. Remove and let cool.

Place the chopped tomato, green onion and garlic in a mixing bowl, season with salt & pepper, drizzle with some white balsamic vinegar and toss. Add some of the Arugula and bacon and toss.

Place the cooled potatoes in a serving bowl, top with the balsamic tomato mixture and bacon, and coarsely grate fresh Parmesan cheese over the top. Drizzle on more olive oil and season more with salt & pepper if needed. Serves 4.