Warm Potato Salad w/ Smoked Sausage & Blue Cheese

Ingredients:

• 1 1/2 pounds small yukon gold potatoes, sliced 1/4-inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• salt and fresh ground black pepper
• 2 cooked smoked sausages
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon shallot, minced
• 2 teaspoons dijon mustard
• 1 small bunch arugula, trimmed
• 1 scallion, white and tender green part only, thinly sliced
• 1/4 pound blue cheese, crumbled

Instructions:

Preheat the oven to 400°. Position a rack in the upper third. On a large rimmed baking sheet, toss the potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread the potatoes in a single layer and roast for 12 minutes, turning once, until barely cooked. Add the sausages and roast for 10 additional minutes, turning once, until the potatoes are tender and the sausages are lightly browned and heated through. Blot the potatoes and sausages dry with paper towels and cut the sausage into 1/3-inch thick pieces. Transfer to a large bowl. Meanwhile, in a small mixing bowl, whisk the vinegar, shallot and mustard. Slowly whisk in the remaining 1/4-cup of olive oil and season with salt and pepper. In a medium mixing bowl, toss the arugula with 1 tablespoon of dressing and a pinch of salt and pepper. Transfer to a platter. Add the rest of the dressing to the potatoes and sausages, then toss in the scallion. Add the blue cheese and toss quickly. Mound the potato salad over the arugula and serve.