Roasted Potatoes and Shallots with Grilled Mushrooms and Arugula
Roast potatoes/shallots:
1 1/2 pounds small red potatoes, quartered
1/2 pound shallots, peeled and quartered
1 tablespoon balsamic vinegar
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound portobello or shitake mushrooms sliced 1/2" thick
Olive oil
Salt and pepper
2 Cups Arugula, washed, stems removed
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons minced shallot
1 clove garlic, minced
1/4 teaspoon each salt and pepper
Directions: 1. Heat oven to 400 degrees F. Toss potatoes, shallots, vinegar, oil, salt, and pepper together in a 13 x 9" baking pan. Roast 1 hour, shaking pan occasionally during roasting. Combine dressing ingredients; set aside. 2. Drizzle mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side until cooked and tender 3. Toss arugula with 2 tablespoons dressing. Add remaining dressing to potatoes and shallots; toss. Serve arugula topped with the potatoes, shallots and mushrooms.
