Fennel and Goat Cheese Potato Salad: WSPC

Ingredients

• 1 lb fingerling potatoes
• 3 tbsp olive oil
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 1 shallot, sliced thin
• 1 1/2 tsp grainy mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• Pinch each pepper and granulated sugar
• 1/2 small bulb fennel cored and thinly sliced
• 1 cup baby arugula
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fennel fronds
• 3 tbsp crumbled goat cheese
• 2 tbsp toasted pumpkin seeds