INGREDIENTS
1
salami piece
3
(4-inch) fresh rosemary, fresh sprigs
2 cups
Baby arugula, loosely packed
2
Bay leaves
2
lbs Fingerling potatoes
2
Garlic cloves
2 tbsp
Shallot
1 tbsp
Tarragon or basil, fresh
1 tbsp
Dijon mustard
2 tsp
Sorghum syrup or honey
2 tsp
Kosher salt
1/4 tsp
Red pepper, dried
1/2 cup
Olive oil
3 tbsp
Sherry or red wine vinegar