Ingredients:
Courtesy of Nancy Buchanan, www.A CommunalTable.com Makes six servings 1/4 cup slivered, toasted almonds 1/4 cup chopped roasted red bell pepper 1 Roma tomato, seeded and diced 1/2 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon white pepper 4 teaspoons sherry wine vinegar, divided 7 tablespoons extra virgin olive oil, divided 1-1/2 pounds Idaho Fingerling Potatoes, sliced lengthwise 6 cups arugula, washed and dried Zest of 1 lemon (optional)

Instructions:
Preheat oven to 400 degrees. In a blender, combine the toasted almonds, roasted red bell pepper, tomato, smoked paprika, cayenne pepper, salt, white pepper, 3 teaspoons sherry wine vinegar and 4 tablespoons extra virgin olive oil. Blend until smooth. Set aside. Spray a rimmed baking sheet with nonstick cooking spray. Place the sliced fingerling potatoes on the baking sheet and drizzle all with 2 tablespoons extra virgin olive oil, tossing to coat. Roast in the oven for 15 minutes, or until potatoes are golden brown and tender. Remove pan from oven. While potatoes are roasting, in a small bowl, mix remaining 1 teaspoon of sherry wine vinegar with 1 tablespoon extra virgin olive oil. Place the arugula in a large bowl and drizzle with the sherry wine vinegar and olive oil mixture, toss to coat. Season with salt and cracked pepper to taste, if desired. Divide the arugula among 6 plates. Place fingerlings on top of the arugula and top each with 1-2 tablespoons of red bell pepper sauce. Garnish with lemon zest, if desired.