Roasted Asparagus and Potato Salad

• 4 baking potatoes, such as Idaho or russet, skin on
• 6 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• ¼ teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed and cut into 2-inch pieces
• 12 cups torn mixed salad greens or mesclun, including some bitter or strong-tasting greens such as arugula, watercress, or endive
• 1 cup small cherry tomatoes, for garnish

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Cut the potatoes in half lengthwise. Cut each half into 6 to 8 thin wedges. Place in a large bowl. Add 2 tablespoons of the oil and salt and pepper to taste. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Do not wash the bowl.
3. In a small bowl, combine the vinegar, mustard, and garlic. Whisk in the remaining 4 tablespoons oil until fully emulsified. Add salt and pepper to taste.
4. Place the asparagus in the bowl that held the potatoes. Add about half the dressing and toss to coat. Arrange in a single layer on another rimmed baking sheet. Do not wash the bowl.
5. Place the baking sheets side by side in the oven. Roast the asparagus for about 20 minutes, until tender and lightly browned, shaking the pan a few times for even browning. Roast the potatoes for about 25 minutes, until tender and well browned, turning the potatoes halfway through the roasting process. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate the pans once or twice during the roasting process.)
6. Add the greens to the bowl that held the asparagus. Toss with the remaining dressing.
7. Divide the greens among four dinner plates. Arrange the potatoes and asparagus over the greens. Garnish with the cherry tomatoes and serve warm.