INGREDIENTS
1/3 lb
Pancetta
2 cups
Baby arugula, loosely packed
2
lbs Baby red potatoes
1 clove
Garlic
6
Sun-dried tomatoes
1 1/2 tsp
Dijon mustard
1
Kosher salt
1
Pepper, Fresh ground
2 1/2 tbsp
Olive oil
1 1/3 tbsp
Red wine vinegar
1/4 cup
Parmesan cheese
3 1/2 tbsp
Olive oil from the sun-dried tomato jar