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Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette

Bobby Flay
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

4 oz

Baby arugula

2

lbs Baby red potatoes

1

Lemon, Zest and juice of large

1 tbsp

Tarragon, fresh

1 tsp

Clover honey

2 tbsp

Dijon mustard

1/2 cup

Lemon-mustard-tarragon vinaigrette

2

Kosher salt and freshly ground black pepper

1

Canola oil

1/2 cup

Olive oil or canola oil

4 oz

Goat cheese, soft