|1 Pound||Fingerling Potatoes, halved lengthwise|
|1 TBSP||INFUSED Ultra Premium Olive Oil|
|1 Pound||Spanish Chorizo, thinly sliced|
|1/4 Cup||INFUSED Sherry Wine Vinegar, divided|
|1 TBSP||Dijon Mustard|
|1/4 Cup||INFUSED Butternut Squash Seed Oil|
|3/4 Pound||Fresh Figs, each quartered|
|1 Small||Fennel Bulb, thinly sliced|
|To Taste||Sea Salt & Freshly Ground Black Pepper
Preheat oven to 425 degrees.
On a rimmed baking sheet, toss the potatoes with INFUSED Ultra Premium Olive Oil and season with salt and pepper. Roast for 10 minutes, then flip the potatoes and add the chorizo. Continue to roast for 15 minutes longer, until potatoes and chorizo are golden and tender. Carefully toss with 2 TBSP of INFUSED Sherry Wine Vinegar and roast for 5 minutes longer, until the vinegar is reduced and the potatoes are crisp. Let cool.
Meanwhile, in a small bowl, whisk the remaining INFUSED Sherry Wine Vinegar with the mustard. Whisking constantly, drizzle in the INFUSED Butternut Squash Seed Oil. Season with Salt and Freshly Ground Black Pepper.
Arrange the potatoes, chorizo, figs, fennel and arugula on plates. Drizzle the dressing over the top. Season with salt and freshly ground black pepper.