CHORIZO AND ROASTED POTATO SALAD

Ingredients

• 4 Russet or sweet potatoes, peeled and cut into cubes
• 4 cups arugula
• 2 dried chorizo sausages, thinly sliced
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp. rosemary, minced
• 2 tbsp. olive oil
• 1 tbsp. cooking fat
• Sea salt and freshly ground black pepper

Salad Dressing Ingredients

• 4 tbsp.  extra virgin olive oil
• 2 tbsp. apple cider vinegar
• ½ tsp. fresh lemon juice
• 2 tsp. Dijon mustard
• Sea salt and freshly ground pepper

Preparation

1. Melt the cooking fat in a large skillet over medium heat.
2. Add the diced potatoes to the skillet in a single layer.
3. Cook without stirring 5 to 8 minutes, or until the potatoes begin to brown.
4. Sprinkle potatoes with rosemary, garlic, and salt and pepper to taste.
5. Turn the potatoes, and continue cooking another 5 to 8 minutes, or until tender.
6. Add the sausage and cook 2 to 3 minutes. Let cool.
7. In a large bowl, combine all ingredients for the dressing, season to taste, and whisk until well emulsified.
8. In a bowl combine arugula, green onions, sausage and potatoes.
9. Drizzle dressing on top and serve.