Roasted Warm Potato, Pancetta and Arugula Salad

Step 1: Potatoes ... Toss the potatoes with the olive oil and plenty of salt and pepper. Add the potatoes to a baking sheet lined with parchment paper or foil for easy clean up, and roast in the oven, middle shelf in a 400 degree oven, until crisp and tender, (about 20 minutes).

Step 2: Pancetta ... Add the pancetta to a small saute pan on medium low heat and begin to render. You shouldn't need any oil if you render it slowly - a non stick pan works best if possible. Cook the pancetta until golden brown and crisp. Transfer to a small plate lined with a paper towel to drain any remaining grease.

Step 3: Dressing ... Add the oil, vinegar, mustard, salt and pepper to a small bowl, or measuring cup and whisk well to combine. I actually prefer to use a small jar and simply shake the dressing. Add as much salt and pepper to your taste. Set to the side until ready to use - I prefer the dressing room temperature.

Step 4: Salad ... Remove the potatoes from the baking sheet and transfer to a plate lined with a paper towel to get rid of any extra grease and let them cool just a minute; you want them to stay warm ... just not HOT. Add the arugula, onion, and pancetta (once cooled) to a serving bowl, along with the warm potatoes and dressing, gently toss. The warm potatoes will slightly wilt the arugula.

Step 5: Serve ... Again, this can served as a side salad, a side dish, or as a main salad dish. ENJOY!