blue cheese such as Danish Blue or Roquefort, crumbled
fresh chives, finely chopped
Heat barbecue to high. Poke potatoes a few times with the tip of a knife and microwave on HIGH for 2 min. or until slightly softened. Slice into 1/2-in. (1 cm) thick rounds. Grill 5 min. on each side or until golden and crisp.
Arrange arugula in a shallow serving bowl. Top with potato slices. Add dressing and toss to combine. Garnish with blue cheese and chives.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy