Roasted Fingerling and Tomato Salad

(recipe from

5 garlic cloves
1/2 cup extra-virgin olive oil
1 1/2 pounds fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
2 cups baby arugula
2T red-wine vinegar
1T Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil

Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.