Arugula Pesto Potato Salad with Warm Burrata

Arugula Pesto Potato Salad with Warm Burrata

INGREDIENTS

• 2 lbs. small yellow or red potatoes, halved* (fingerlings will also work)
• olive oil
• kosher salt
• freshly cracked black pepper
• 1 shallot, thinly sliced
• 3 green onions, thinly sliced
• 2 cups packed arugula
• 6 radishes, thinly sliced
• 1 ball of Burrata cheese (or mozzarella), drain from container and cut in half *bring to room temperature for optimal results

For the Arugula Pesto

• 2 cups packed arugula
• 1 cup packed basil leaves
• 1 small handful of chives
• 2 garlic cloves, chopped
• ⅓ cup toasted pine nuts
• ⅓ cup grated pecorino Romano cheese
• ½ tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp honey (I used Mike’s Hot Honey)
• ¾ cup extra virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 10-15 minutes.
2. Arrange the slices of shallots over the potatoes. Continue to roast for 20-25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.
3. Add the arugula, radishes, and the green spring onion (with stem)s to a large salad bowl.
4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino Romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.
5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.
6. Divide Burrata cheese in half, and place on top of the salad.
7. Serve the potato salad warm or at room temperature, with more black pepper over top.

Note: This sauce pairs well as a dressing, marinade, or dipping sauce for meats and vegetables.