- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 4 sweet potatoes, peeled and cut into wedges
- 2 red bell peppers, halved and seeded
- 1 clove garlic
- 1 shallot
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 dash hot pepper sauce (such as Tabasco®)
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup walnut oil
- 1/2 pound baby arugula leaves
- 1 (2 inch) piece Parmigiano-Reggiano cheese
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk the 1 tablespoon olive oil, salt, and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the bell pepper halves with their cut-sides down onto a baking sheet; arrange the sweet potato wedges around the peppers.
- Roast in the preheated oven until the potatoes are slightly charred and crispy and the the bell pepper skin is blistered, about 45 minutes. Shake the pan once mid-way through the cooking time to keep the mixture from sticking to the pan. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with plastic wrap; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.
- Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree until smooth. Slowly stream the 1/2 cup olive oil and the walnut oil into the mixture as it blends. Transfer to a large bowl; add the arugula leaves and toss to coat.
- Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve immediately.