roasted potato and mushroom salad with mascarpone

pepper. Arrange in a single layer on the prepared baking sheet. Roast
until barely tender, about 20 minutes, gently tossing with a spatula halfway through.
Meanwhile, toss the mushrooms,
1 Tbs. of the oil, ½ tsp. salt, and ¼ tsp. pepper in the bowl.
Gently toss the potatoes again, scat-
ter the mushrooms evenly over the
potatoes, and continue to roast until
both the potatoes and mushrooms
are tender and golden-brown in spots, another 10 to 15 minutes.
Meanwhile, in a medium bowl, whisk the mascarpone, orange juice,
vinegar, 1 tsp. salt, and 1/8 tsp. pepper.
Drizzle in the remaining 2 Tbs. oil while
whisking constantly; set aside.

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