Warm New Potato Salad with Taleggio and Arugula

• Recipe by Nigel Slater

This dish displays a wonderful contrast of textures--the waxy potatoes, spiky arugula leaves and soft, melting cheese.

Ingredients

1. 2 pounds small new potatoes, wiped clean
2. Salt
3. 3/4 pound arugula
4. 2 tablespoons extra-virgin olive oil
5. 1/2 pound Taleggio or other mild semisoft cheese, thinly sliced
6. Freshly ground pepper

Directions

1. In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil. Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.
2. Preheat the broiler. In a large bowl, toss the arugula with the olive oil. Transfer to a large ovenproof platter. Cut the potatoes in half and arrange on the arugula in a single layer. Top with the Taleggio cheese and season with salt and pepper. Broil for about 1 minute, or until the cheese melts, and serve.