Recipe from Naturally Ella

I realize some of you have arugula and some of you will have parsley.  If you have parsley, I would substitute a bunch of parsley for the 4 cups of arugula, or half a bunch of parsley and some lightly steamed chard leaves.
1/2 Lb Potatoes
1 TB Olive OIl
1 small Shallot, diced - I would use about 1 TB of our fresh onion diced
1/4 tsp Sea Salt
1/4 tsp Black Pepper
2 tsp fresh Rosemary - I would use some Lemon Verbena finely chopped
1 bunch Arugula
1/4 cup Toasted Walnuts
1/4 cup shaved Parmesan
For the Dressing:
2 TB Olive Oil
1 TB Lemon Juice
1 tsp Honey
Salt, Pepper, to taste
Cut fingerling potatoes on the bias into 1/4" thick slices.  Blanch in boiling water for 4-5 minutes, until just tender but still holding their shape.  In a skillet, heat olive oil over medium-low heat.  Add shallot, blanched potatoes, salt and pepper.  Cook until the potatoes have started to brown and are soft, 10 to 12 minutes.  Stir in rosemary; cook for a minute more.  Combine the arugula, potatoes, walnuts and Parmesan.  In a small bowl, whisk together dressing ingredients; pour over the salad, and toss until everything is well-combined.