Lemon-Herb Dressing
1/3 cup olive oil
1/4 cup fresh lemon juice (2-3 lemons)
grated rind from one lemon
1 Tbl. honey or brown sugar
1 large garlic clove, minced
1/3 cup fresh basil leaves
2 Tbl. fresh dill, chopped
Salt and pepper to taste
Salad
2 pounds baby potatoes (like Yukon gold)
Kosher Salt
6 slices bacon, cooked and chopped
2 cups grape tomatoes, sliced in half
2 scallions (white and green parts)
3 cups arugula
Make the dressing by blending all together in a blender and set aside.
Cover potatoes with cold water and 1 Tbl. salt. Cook until tender but not overdone, 20-25 minutes. Drain and let cool slightly.
When cool cut the potatoes in half or quarters. Place in a large bowl, add the bacon, tomatoes, scallions and arugula.
Pour dressing over the salad and gently stir to combine. Let the salad sit for 10 minutes to absorb dressing. Serve at room temperature or chilled.
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