Wilted Arugula Salad With Crisp Potatoes, Feta & Warm Black Olive Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

2 tsp. chopped fresh thyme

1/4 lb. feta, crumbled (scant 1 cup)

1/2 lb. small ripe cherry (or grape) tomatoes, halved (1 heaping cup)

3/4 cup finely diced red onion (1 very small)

1 large russet potato (about 3/4 lb.), peeled and cut in 1/2-inch dice

1/3 cup pitted Kalamata olives (about 15), finely chopped

1 tsp. Dijon mustard

3 Tbs. red-wine vinegar

1/2 lb. baby arugula, washed and spun dry (12 loosely packed cups)

1/2 cup plus 2 tablespoons extra-virgin olive oil

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