1 lb. Yukon gold potatoes, scrubbed and cut into 1-inch chunks
3 tablespoons olive oil, divided
½ teaspoon dried thyme
½ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
6 cups kale, stems removed, torn onto bite-size pieces
3 tablespoons apple cider vinegar
3 tablespoon crumbled blue cheese
2 tablespoons minced shallot
1 tablespoon honey mustard (or Dijon mustard with added honey, to taste)
1 tablespoon minced fresh parsley
3 cup arugula, stems removed
¼ cup currants or dried fruit of choice-cherries, chopped dried apricots….
1. Preheat oven to 400 degrees.
2. Toss the potatoes, 1 tablespoon oil, thyme, and 1/4 teaspoon each salt and pepper. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, about 15-20 minutes.
3. Place the kale in the large bowl, add the hot potatoes and let stand for a several minutes, tossing occasionally, until the potatoes are warm, but not hot.
4. Meanwhile whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley, and remaining sea salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add the arugula and dried fruit of choice; toss and serve immediately.