Warm roasted baby potato and arugula salad

Mix a dressing of olive oil, Dijon, a touch of garlic, salt, pepper, lemon and a little smoked paprika.

Cut baby potatoes in half only once the oven is ready, so they do not brown; cut big ones again so all are about the same size.

Spread on a parchment-lined baking sheet with a little olive oil, kosher salt and pepper; season lightly because of the dressing.

Roast in a 425 oven about 30 minutes.

Toss the hot potatoes with some of the dressing so they absorb it; layer arugula on the bottom, potatoes on top, and finish with cracked black pepper.