1/3 cup walnuts
1 lb potatoes, cut into ½-inch-thick cubes
2 Tb white wine or other mild vinegar
2 Tb plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil (olive oil works too)
3 ounces baby arugula
Feta, gorgonzola, or blue cheese (optional)
Preheat oven to 375°. Toast walnuts on a baking sheet until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside. Boil potatoes until tender, about 10 minutes. Drain and cool. Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
Arrange arugula and potatoes on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts and cheese (optional); toss to coat. Leftover green beans from last week’s share also go great in this salad!