Keep that in mind and you can riff on this salad again and again. Try dates in place of the figs, or swap spinach for the arugula. Just be sure to season as you go: while the chorizo and manchego are pretty savory, you’ll still want to season the dressing and the potatoes. Cook, relax and enjoy!

What you’ll need: 1 lb micro gold potatoes
4 oz dried chorizo
1 shallot
1 Tbsp sherry vinegar
1 tsp whole grain mustard
3 oz dried figs
5 oz arugula
2 oz Manchego
olive oil
coarse salt
freshly ground pepper

Equipment: rimmed baking sheet
vegetable peeler

Recipe steps: 1. Roast potatoes
Preheat oven to 425°F. Halve any larger potatoes and toss with 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast until sizzling and about half tender, 10 minutes.

2. Roast chorizo
   Slice chorizo into ¼-inch rounds. Add to baking sheet with potatoes and continue to roast until chorizo is crispy and potatoes are golden and tender, 8–10 minutes more.

3. Make dressing
   Meanwhile, trim, peel and finely chop shallot; place in a large bowl and add vinegar, mustard, and 2 tablespoons oil. Season with salt and pepper and whisk to combine. Thinly slice figs and add to dressing.

4. Prep arugula
   Trim stems from arugula, then wash and spin dry. Add to dressing but don’t toss.

5. Shave manchego
   Thinly shave manchego with a vegetable peeler and add to arugula.

6. Serve
   Scrape potatoes and chorizo into bowl and toss to combine. Season to taste with salt and pepper. Enjoy!