Roasted Potato Salad with Tomato, Squash, and Arugula

Method

1. For the potatoes and squash: Heat the oven to 350°F. Cut the potatoes lengthwise into 8 spears each. Peel, seed, and slice the squash into ¾-inch pieces and place it on a baking sheet. Coat the vegetables with olive oil, season with salt and pepper, and sprinkle with the thyme. Place in the oven and roast until tender and golden brown, about 40 minutes.

2. For the tomatoes: Heat the oven to 200°F. Arrange the tomatoes cut side up in a non-reactive baking dish. Season generously with salt and pepper. Slice the garlic into thin chips and scatter over the tomatoes. Scatter the thyme branches over the tomatoes. Drizzle with the oil.

3. Bake the tomatoes, uncovered, until soft, jammy, and sizzling, about 2 hours. Discard the thyme branches and reserve the tomatoes for service.

4. For the vinaigrette: Mix the mustard and the shallots in a small mixing bowl and whisk while adding first the vinegar and then the olive oil. Season to taste with salt and pepper.

5. For final assembly: Heat the squash briefly in the oven until warm. Toss the tomatoes with the arugula and vinaigrette and then add the warm squash. Toss briefly until the greens are barely wilted and then serve immediately with the pecorino cheese sprinkled over all.

Yield: 8 portions