Roasted New Potatoes and Arugula Salad - alive magazine

Ingredients

• 1 1/2 lbs (750 g) baby new potatoes, halved (see Tip)
• 3 Tbsp (45 mL) extra-virgin olive oil or avocado oil, divided
• 2 tsp (10 mL) minced fresh rosemary
• 1/2 tsp (2 mL) sea salt
• Freshly ground black pepper
• 2 garlic cloves, peeled and sliced
• 2 Tbsp (30 mL) freshly squeezed lemon juice
• 2 tsp (10 mL) grainy mustard
• 2 Tbsp (30 mL) finely chopped fresh chives
• 2 Tbsp (30 mL) chopped fresh Italian parsley
• 4 cups (1 L) lightly packed baby arugula
• Lemon zest for garnish